An American Quilt Chopped Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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From Richard Simmons Farewell to Fat cookbook If you try it let me know how it tasted, Thks Ingredients:
1 teaspoon garlic, minced |
2 tablespoons red onions, finely diced |
2 tablespoons mustard, dijon style |
1/3 cup balsamic vinegar |
2 tablespoons soy sauce, reduced sodium |
1 tablespoon olive oil |
1 teaspoon olive oil |
1 teaspoon arrowroot (or cornstarch) |
1 teaspoon honey |
1/4 teaspoon salt |
1/2 cup cucumber (peeled or unpeeled) |
1/2 cup celery, finely chopped |
1/2 cup red onion, finely chopped |
1/2 cup carrot, finely chopped |
1/2 cup green beans, finely chopped |
1/2 cup corn kernels, fresh or 1/2 cup corn, frozen thawed or 1/2 cup corn, canned drained |
1/2 cup radicchio or 1/2 cup red cabbage, finely chopped |
Directions:
1. Dressing: Place all ingredients into blender and blend until well mixed. there will be little pieces of onion. Pour into samll saucepan and heat gently,. stirring. Do not boil. Let cool and then chill. you should have about 3/4 cup dressing.
2. In serving bowl combine all vegetables. Chill.
3. Just before serving, add 1/4 cup dressing and toss to combine.
4. Taste and add more dressing if you like.
5. Arrange each portion of salad on a lettuce leaf or red cabbage leaf.
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