Spring Vegetable Salad
Serves 6
| Salad: | |
| 3 cups | Mixed Spring Greens |
| 1 cup | Coarsley Chopped Fresh Herbs (chives, mint, dill, parsley, basil) |
| 1 cup | Frozen Green Peas, thawed |
| 1 cup | Sugar Snap Peas, cooked tender crisp |
| 4 | Green Onions, thinly sliced |
| 1 large | Carrot, julienned |
| Vinaigrette: | |
| 4 Tbsp | Wine Vinegar |
| 2 tsp | Dijon Mustard |
| 1 tsp | Sugar |
| 3/4 cup | Olive Oil |
| Salt and Pepper to taste | |
Lightly toss all salad ingredients in a chilled bowl. In a food processor combine the vinegar, mustard and sugar. Add oil in a slow steady stream. Adjust seasonings, and dress salad lightly with the vinaigrette and serve immediately on chilled plates.
Recipe courtesy of Molly Fowler, The Dining Diva
Tags: salad, spring, vegetable
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