Chopped Vegetable Salad with Lemon-Garlic Dressing
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Chopped Vegetable Salad with Lemon-Garlic Dressing
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I guess I’m more French than I thought because I’m not a fan of very hard vegetables raw, like broccoli, cauliflower, or green beans. So if I use them, I blanch or steam the vegetables lightly, to make them a bit more palatable.
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Ingredients
For the dressing:
- 2 cloves garlic peeled and grated or minced
- 2 tablespoons lemon juice fresh
- 1 teaspoon kosher salt or sea salt
- 1/2 teaspoon Dijon mustard
- 1/4 cup (60ml) olive oil or another favorite oil, or grape seed oil
For the salad - 6 cups (700g) mixed chopped vegetables and other additions such as:
- Bacon crumbled
- avocado diced
- chicken cubed, grilled
- tofu batons, baked
- feta cheese goat, or blue cheese, crumbled
- romaine lettuce radicchio, or gem lettuce, shredded
- radishes sliced or quartered
- carrot grated or julienne-cut
- red cabbage shredded
- parsley or chives, minced
- broccoli cauliflower, green beans, or asparagus, lightly steamed or blanched
- egg diced, hard-cooked
- pumpkin seeds
- cherry tomato quartered
Instructions
- In a large salad bowl, mix together the garlic, lemon juice, salt, and mustard with a fork
- Add the olive oil and stir with the fork until the dressing is well mixed. (I don’t emulsify the dressing as I feel it gets too heavy and thick.)
- Add the salad ingredients and toss well.
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