ABOUT THE RECIPE:
This easy and delicious family-style salad makes an excellent side dish for a weeknight supper.
Makes 4 Servings
INGREDIENTS:
LAURA’S SALAD DRESSING
2 tablespoons extra-virgin olive oil
1 tablespoon maple syrup
1 tablespoon balsamic vinegar
½ tablespoon Dijon mustard
Salt, to taste
Freshly ground pepper, to taste
SALAD
5 to 6 cups (packed) mixed baby greens
1 large tomato, cut into wedges
1 sweet yellow or orange pepper, sliced into rings
2 to 4 tablespoons roasted and salted sunflower seeds
INSTRUCTIONS:
Put the SALAD DRESSING ingredients in a small bowl and briskly whisk to emulsify.
To assemble the SALAD, divide the greens among four salad plates. Top each salad with some tomato wedges, pepper slices, and some sunflower seeds. Refrigerate until serving. When ready to serve, top each salad with about 1 tablespoon (or so) of dressing. Add salt and pepper, to taste. Serve immediately.
Ingredients
Directions
ABOUT THE RECIPE:
This easy and delicious family-style salad makes an excellent side dish for a weeknight supper.
Makes 4 Servings
INGREDIENTS:
LAURA’S SALAD DRESSING
2 tablespoons extra-virgin olive oil
1 tablespoon maple syrup
1 tablespoon balsamic vinegar
½ tablespoon Dijon mustard
Salt, to taste
Freshly ground pepper, to taste
SALAD
5 to 6 cups (packed) mixed baby greens
1 large tomato, cut into wedges
1 sweet yellow or orange pepper, sliced into rings
2 to 4 tablespoons roasted and salted sunflower seeds
INSTRUCTIONS:
Put the SALAD DRESSING ingredients in a small bowl and briskly whisk to emulsify.
To assemble the SALAD, divide the greens among four salad plates. Top each salad with some tomato wedges, pepper slices, and some sunflower seeds. Refrigerate until serving. When ready to serve, top each salad with about 1 tablespoon (or so) of dressing. Add salt and pepper, to taste. Serve immediately.
Recipe from Chef Laura Theodore’s cookbook: JAZZY VEGETARIAN: Lively VEGAN Cuisine That’s Easy and Delicious, 10th Anniversary Edition. Learn more about this wonderful book HERE.
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