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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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When you get tired of lettuce, this is the salad to make. It’s got a lot of ingredients, but it’s well worth the effort. Taken from the Los Angeles Times. The salad, upended by By Regina Schrambling, Special to The Times, June 7, 2006. Ingredients:
1 carrot, peeled and grated |
1 cup small sugar snap pea, strings removed and ends trimmed |
8 grape tomatoes, cut in half lengthwise |
4 radishes, cut in half and then into thin slices |
8 small broccoli florets |
1 small red bell pepper, cored, seeded and diced |
1/2 small cucumber, peeled, seeded and diced |
1/2 cup red cabbage, thinly sliced |
1/4 cup red onion, thinly sliced |
1 tablespoon dijon mustard |
1 tablespoon balsamic vinegar |
3 tablespoons olive oil |
1 garlic clove, minced |
2 tablespoons fresh basil, minced |
salt and black pepper (to taste) |
Directions:
1. Combine the carrot, sugar snaps, tomatoes, radishes, broccoli, bell pepper, cucumber, cabbage and onion in a salad bowl; toss until well mixed.
2. Whisk the mustard and vinegar together in a small bowl, then whisk in the olive oil. Add the garlic and basil.
3. Pour the dressing over the salad and toss until coated. Season well with salt and pepper.
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