When you need a quick side salad for a weeknight supper, this easy array of crisp greens and colorful veggies will fill the bill.

Topped with a tasty tangy and sweet dressing, this yummy salad will please the entire family!

1

ABOUT THE RECIPE:

This colorful salad makes an easy first course for supper, but it’s substantial enough to stand front and center for a light lunch served with a cup of soup and/or freshly baked muffins on the side.

Makes 4 servings

2

INGREDIENTS:

SALAD
8 to 12 large leaves romaine lettuce, chopped
1½ to 2 cups thinly sliced red cabbage
2 medium tomatoes, sliced and cut into "half-moons"
8 pimento stuffed queen green olives, quartered
4 to 6 tablespoons chopped walnuts

DRESSING
3 tablespoons extra-virgin olive oil
1½ tablespoons good-quality balsamic vinegar
1½ tablespoons maple syrup
1½ tablespoons Dijon mustard

3

INSTRUCTIONS:

Put the lettuce and red cabbage into a medium-sized bowl and lightly toss with tongs to combine.

Divide the lettuce/red cabbage mixture into four salad bowls or plates. Tuck one-quarter of the tomato slices slightly under the lettuce, arranging it in a pleasing manner around the perimeter of each salad. Top each salad with one-quarter of the olives and one-quarter of the walnuts. Decorate the center of each salad with a small slice of the tomato.

Put all of the dressing ingredients into a small bowl a briskly whisk to emulsify. Drizzle about one-quarter of the dressing over each salad and serve.

Ingredients

Directions

1

ABOUT THE RECIPE:

This colorful salad makes an easy first course for supper, but it’s substantial enough to stand front and center for a light lunch served with a cup of soup and/or freshly baked muffins on the side.

Makes 4 servings

2

INGREDIENTS:

SALAD
8 to 12 large leaves romaine lettuce, chopped
1½ to 2 cups thinly sliced red cabbage
2 medium tomatoes, sliced and cut into "half-moons"
8 pimento stuffed queen green olives, quartered
4 to 6 tablespoons chopped walnuts

DRESSING
3 tablespoons extra-virgin olive oil
1½ tablespoons good-quality balsamic vinegar
1½ tablespoons maple syrup
1½ tablespoons Dijon mustard

3

INSTRUCTIONS:

Put the lettuce and red cabbage into a medium-sized bowl and lightly toss with tongs to combine.

Divide the lettuce/red cabbage mixture into four salad bowls or plates. Tuck one-quarter of the tomato slices slightly under the lettuce, arranging it in a pleasing manner around the perimeter of each salad. Top each salad with one-quarter of the olives and one-quarter of the walnuts. Decorate the center of each salad with a small slice of the tomato.

Put all of the dressing ingredients into a small bowl a briskly whisk to emulsify. Drizzle about one-quarter of the dressing over each salad and serve.

Simple Supper Salad

This jazzylicious recipe is from my new book, Easy Vegan Home Cooking! The book is now available to pre-buy (a signed copy) HERE or on Amazon HERE!

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