Yay! I am getting to make colorful salads full of crunch and flavor for a lady in Kihei. Over the next few weeks, I will be delivering salads twice weekly. I am excited to experiment with both salad and dressing flavor combinations.
There are no rules with making Salads, though the vegetables should all be vibrant, fresh and crunchy. Salad fixings can be prepped ahead of time, but as close to consumption is better to ensure optimal nutrient retention, and the vegetables looking and tasting the best possible.
Today’s Organic Rainbow Salad, 4 Servings:
4 large handfuls Mixed Baby Greens (washed in salad spinner)
1/4 English Cucumber, thinly sliced
12 Cherry Tomatoes, cut in half
1/2 Orange Bell Pepper, julienned
1 handful Snap Peas
Red Cabbage, a few thin slices for color
2 T. Scallions, green part, thin diagonal slices
To avoid a soggy salad, dressing should be added right before serving.
Mustard Vinaigrette Recipe, 1/2 Cup approx.
2 t Dijon Mustard
2 T White Wine Vinegar
1/2 t Tarragon, dried
Salt and Pepper to taste
1/2 C. Olive Oil, cold pressed
Except the Oil, place the ingredients in a bowl, whisk well. Slowly, drizzle in the Olive Oil, whisking until creamy.