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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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The light dressing Craig Miller serves over his crunchy combination of colorful salad fixings contains just a hint of sweetness. I like to make the dressing ahead to let the flavors blend, remarks the Torrance, California cook. Ingredients:
1/4 cup olive oil |
2 tablespoons cider vinegar |
4 teaspoons sugar |
1/2 teaspoon salt |
1/4 teaspoon pepper |
4 cups torn salad greens |
3/4 cup sliced zucchini |
2 medium carrots, sliced |
2 celery ribs, sliced |
2 green onions, sliced |
1/4 cup seasoned croutons |
1 tablespoon whole almonds, toasted |
1 tablespoon sesame seeds, toasted |
Directions:
1. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, salt and pepper; shake well.
2. In a large salad bowl, combine the greens, zucchini, carrots, celery and onions. Drizzle with dressing and toss to coat. Top with the croutons, almonds and sesame seeds. Yield: 4 servings.
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