This Delightful Dinner Salad is a straightforward but flavorful salad. It’s an excellent choice to serve as a first course or side salad at a casual gathering or family meal.
Tender baby spring greens, sweet onion, juicy tomatoes and crisp carrots combined with an easy dressing make a tasty combination. If you do not have baby greens on hand, substitute romaine lettuce, leaf lettuce, kale or any salad greens your family prefers.
For added nutrition and protein, top this versatile salad with your favorite nuts, seeds and/or beans. This recipe is from my new book, Vegan for Everyone. YUM!
ABOUT THE RECIPE:
This straightforward but flavorful Dinner Salad is an excellent choice to serve as a first course at a casual gathering or family meal.
MAKES 4 SERVINGS
INGREDIENTS:
5 ounces baby spring greens or your preferred mix of greens
¼ small sweet onion, thinly sliced
4 Campari tomatoes (cut into quarters) or 12 whole grape tomatoes
3 large radishes, thinly sliced
1 medium carrot, cut in julienne strips (peeling is optional)
4 to 6 tablespoons Laura’s Favorite Balsamic Salad Dressing (page 94)
Sea salt, to taste
Freshly ground black pepper, to taste
INSTRUCTIONS:
Put one-quarter of the baby spring greens into each of four salad bowls. Arrange 4 tomato quarters (or 4 grape tomatoes) around the perimeter of each bowl. Scatter one-quarter of the radish slices and one-quarter of the onion slices over the greens. Put the carrots in a little mound over the top of the greens, in the center of the salad.
Drizzle each salad with 1 to 1½ tablespoons of dressing. Add sea salt and black pepper, if desired and serve.
Ingredients
Directions
ABOUT THE RECIPE:
This straightforward but flavorful Dinner Salad is an excellent choice to serve as a first course at a casual gathering or family meal.
MAKES 4 SERVINGS
INGREDIENTS:
5 ounces baby spring greens or your preferred mix of greens
¼ small sweet onion, thinly sliced
4 Campari tomatoes (cut into quarters) or 12 whole grape tomatoes
3 large radishes, thinly sliced
1 medium carrot, cut in julienne strips (peeling is optional)
4 to 6 tablespoons Laura’s Favorite Balsamic Salad Dressing (page 94)
Sea salt, to taste
Freshly ground black pepper, to taste
INSTRUCTIONS:
Put one-quarter of the baby spring greens into each of four salad bowls. Arrange 4 tomato quarters (or 4 grape tomatoes) around the perimeter of each bowl. Scatter one-quarter of the radish slices and one-quarter of the onion slices over the greens. Put the carrots in a little mound over the top of the greens, in the center of the salad.
Drizzle each salad with 1 to 1½ tablespoons of dressing. Add sea salt and black pepper, if desired and serve.
This Delightful Dinner Salad recipe is from my new book, Vegan for Everyone. Published by Scribe Publishing Company, ©2020. Reprinted by permission. Photo Credit: Laura Theodore.
