This is a lighter fare from some of my most recent posts. Freshness is always welcome around here. A simple salad is one of my favorite meals, especially when I’m on the go…I like to pack a salad and some fruit to snack on for the day, maybe a raw cookie or two as well. I also like to spiralize cucumbers and zucchini for my salad base to change it up. You could just as easily use cooked pasta like penne. elbow, etc. as a base for this salad as well. The garlic dressing is very light with a nice combination of citrus, dijon, pepper and garlic…leaving a nice taste on your lips. Recipe comes from one of my Cooking Light cookbooks ranging from 2000 – 20003.
CHOPPED VEGETABLE SALAD + GARLIC DRESSING
- 2 cups English cucumbers, chopped
- 1 small yellow bell pepper, chopped
- 1 small orange or red bell pepper, chopped
- handful grape tomatoes, halved or quarted
- 2 – 3 scallions, sliced
- 2 garlic cloves, minced
- juice of one medium lemon
- 1 tablespoon olive oil
- 1 heaping tablespoon Dijon mustard or stoneground
- 1 – 2 tablespoons water
- himalayan salt to taste
- fresh cracked pepper or lemon pepper to taste
In a small bowl combine the dressing ingredients and mix well, set aside.
Combine salad ingredients in a large bowl. Pour dressing over vegetables and toss gently to coat.
Serve salad on a bed of leafy greens, whole grain pasta or enjoy as is.
To make this a 100% alkalizing salad, squeeze lemon and add a sprinkle of cumin….or combine grated ginger and the juice of one orange…so fresh and good!/p>
This salad is a great place to add a sprinkle of sunflower seeds or pepitas (pumpkin seeds).