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Recipe Name: Summer Festival Salad
| Ingredients: |
Vegetables:
1 bunch (6 oz) arugula, stemmed and torn into bite-sized pieces
1 small (3 oz) red onion, peeled, quartered and thinly sliced
6 small radishes, thinly sliced and halved
2 cups corn kernels (from 2 ears of corn), blanched for 1 minute, or raw\1
avocado, pitted, peeled and cut into 1/2" cubes
1 endive, thinly sliced crosswise
1 cucumber, thinly sliced
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Dressing:
1 clove garlic, peeled and minced
1 tbls. Dijon mustard
1 1/2 tablespoons balsamic vinegar
3/8-1/2 teaspoon sea salt
1/4 cup extra virgin olive oil
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How to Prepare: |
1. In medium bowl, combine vegetables
2. In small bowl, combine garlic, mustard, vinegar and salt. Slowly whisk
in the oil until dressing is emulsified.
3. Pour dressing over salad, stirring until thoroughly mixed; serve
immediately. Serve with BBQ chicken, fish, steak, fajita's, tacos, quesadilla's.
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