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An American Quilt Chopped Salad

chef.expert's picture
Ingredients
  Minced garlic 1 Teaspoon
  Finely diced red onion 2 Tablespoon
  Dijon style mustard 2 Tablespoon
  Balsamic vinegar 1⁄3 Cup (5.33 tbs)
  Reduced sodium soy sauce 2 Tablespoon
  Olive oil 1 1⁄3 Tablespoon (1 Tablespoon Plus 1 Teaspoon)
  Arrowroot 1 Teaspoon
  Honey 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Finely chopped cucumber 1⁄2 Cup (8 tbs) (Peeled / Unpeeled)
  Finely chopped celery 1⁄2 Cup (8 tbs)
  Finely chopped red onion 1⁄2 Cup (8 tbs)
  Chopped green beans 1⁄2 Cup (8 tbs)
  Finely chopped carrot 1⁄2 Cup (8 tbs)
  Corn kernels 1⁄2 Cup (8 tbs), thawed / drained (Fresh / Frozen / Canned)
  Radicchio/Red cabbage 1⁄2 Cup (8 tbs), diced
  Lettuce leaves/Red cabbage leaves 4 (For Serving)
Directions

1. Dressing: Place all dressing ingredients in blender. Blend until well mixed; there will still be little pieces of onion. Pour into small saucepan. Heat gently, stirring. Do not boil. Let cool. Then chill. You should have about 3/4 cup dressing.
2. In serving bowl combine all chopped and diced vegetables. Chill. Just before serving, add 1/4 cup dressing to vegetables in bowl. Toss to combine. Taste and add more dressing if you like. Arrange each portion of salad on a lettuce leaf or red cabbage leaf on a serving plate.

Recipe Summary

Difficulty Level: 
Very Easy
Channel: 
VeganLife
Cuisine: 
American
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegan, Vegetarian
Ingredient: 
Vegetable
Interest: 
Quick, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
5 Minutes
Ready In: 
0 Minutes
Servings: 
4

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