Leafless Salad

Standard

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Sometimes you just want a good veggie salad with lots and lots of fresh, crisp vegetables. Everything is here — carrots, broccoli, cucumber, radish, red onion, grape tomatoes, snow peas — the list goes on. Feel free to substitute your favorites or just empty out the fridge to keep things fresh and moving forward. Top it off with a classic Dijon vinaigrette and serve as a side (or as your meal for that matter). So refreshing!


LEAFLESS SALAD (Serves 4-6)

Ingredients

  • 1 carrot, peeled and grated
  • 1 cup small, tender sugar snap peas, strings removed and ends trimmed
  • 8 grape tomatoes, cut in half lengthwise
  • 4 radishes, cut in half and then into thin slices
  • 8 small broccoli florets
  • 1 small red bell pepper, cored, seeded and diced
  • 1/2 small cucumber, peeled, seeded and diced
  • 1/2 cup thinly sliced red cabbage
  • 1/4 cup thinly sliced red onion
  • 1 tablespoon Dijon mustard
  • 1 tablespoon balsamic vinegar
  • 3 tablespoons olive oil
  • 1 clove garlic, minced
  • 2 tablespoons minced fresh basil
  • Salt and pepper to taste

Directions

  1. Combine the carrot, sugar snaps, tomatoes, radishes, broccoli, bell pepper, cucumber, cabbage and onion in a salad bowl; toss until well mixed.
  2. Whisk the mustard and vinegar together in a small bowl, then whisk in the olive oil. Add the garlic and basil.
  3. Pour the dressing over the salad and toss until coated. Season well with salt and pepper

~ from LATimes.com

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About Worth Stopping By . . .

I am a blogger who would rather talk than write. I enjoy traveling, family time, friends and food/fine dining. I have made some real efforts in the kitchen lately, and I blog in order to document and motivate myself to: 1.) fully use all of the fresh ingredients in my kitchen and 2.) cook healthy, creative meals.

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