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Cooking with Loretta Paganini: Vegetable Salad with Honey Vinaigrette

May 30, 2017 - Loretta Paganini
This vegetable salad is colorful, crunchy and a great side dish that can be made ahead of time and kept in the refrigerator for several days.

Chef Tip: Add crumble feta cheese and black beans to make a nutritious meal.

1 English cucumber, thinly sliced into half moons 1 cup cherry tomatoes, halved 2 carrot, peeled and thinly sliced 1/2 red onion, thinly sliced 1 red bell pepper, core, seeded & thinly sliced

Honey Vinaigrette: 1/4 cup extra virgin olive oil 1/4 cup white balsamic vinegar 1 teaspoon dijon mustard 1/4 cup fresh orange juice & juice 1 Tablespoon acacia honey 1 teaspoon sea salt 1/2 teaspoon freshly ground black pepper

To make dressing combine orange juice and zest, dijon, honey and vinegar together in a large mixing bowl. Whisk ingredients together until combines. Add olive oil slowly while whisking to emulsify the dressing. When all oil is combined add salt and pepper to taste..

To assemble the salad, wash, slice and chop all vegetables and toss to combine all in a large bowl. Refrigerate to chill for an hour. Just before serving, toss salad with honey vinaigrette. Serve.

Loretta Paganini is the author of "My Sanibel Kitchen."

 
 

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