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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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New Jersey is the Garden State, so I enjoy preparing this vegetable salad using some of my stateâs best products. Ingredients:
3 tablespoons cranberry juice |
3 tablespoons olive oil |
1 tablespoon lemon juice |
1 tablespoon honey |
2 green onions, finely chopped |
2 garlic cloves, minced |
1 teaspoon dried oregano |
1/4 teaspoon salt |
1/8 teaspoon pepper |
salad: |
1 medium head iceberg lettuce, shredded |
2 medium carrots, shredded |
2 celery ribs, chopped |
2 green onions, thinly sliced |
2 medium tomatoes, seeded and diced |
1 small cucumber, sliced |
Directions:
1. In a small bowl, whisk the first nine ingredients. Refrigerate for at least 1 hour.
2. In a large salad bowl, combine the lettuce, carrots, celery, onions, tomatoes and cucumber. Just before serving, whisk dressing and pour over salad; toss to coat. Yield: 6 servings.
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