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!
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
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
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
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
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
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.
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!
