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Spring Vegetable Salad


Thursday, January 01, 2004
Appetizers-Side Dish/Vegetarian
5 servings
1 medium organic carrot, cut into thin strips or long shreds
1 small organic red bell pepper, julienne strips
1 small organic golden beet, cut into thin strips or shreds
3 ea. organic radishes, cut into thin strips
1/4 pkg. (12 oz. pkg.) organic grape tomatoes
1/2 pkg. (4 oz. pkg.)organic crunchy sprouts
1/4 pkg. (16 oz. pkg.) organic edamame, thawed
1 medium organic cucumber, seeded, sliced into half moons, 1/4" thin
1/2 small organic yellow squash, sliced into half moons, 1/4" thin
1/2 small organic zucchini, sliced into half moons, 1/4" thin
1 small bunch organic dandelion greens, rough chop
1/2 bunch organic italian parsley, leaves only, rough chop
1/4 C. organic sunflower seeds

1/4 C. + 2 T. organic apple cider vinegar
1 tsp. organic dijon mustard
1/2 tsp. fresh organic garlic, minced
2 tsp. organic fresh thyme leaves, chopped
3 T. organic extra-virgin olive oil
To taste, sea salt
To taste, fresh ground black pepper
Prepare the vegetables as outlined. Place into a large mixing bowl and toss until all ingredients are thoroughly combined. Place the mixing bowl into your refrigerator to chill.

While salad chills, prepare Spring Salad Vinaigrette.

To dress salad, drain any moisture from the fresh vegetables. Re-whisk vinaigrette and portion over the vegetables. Using tongs, toss to coat all the vegetables. Serve immediately.

Let salad chill.
Measure the vinegar, dijon, garlic and fresh thyme into a mixing bowl. Combine the ignredients using a wire whisk. While whisking constantly, slowly add the oil in a steady stream until all the oil is incorporated. Season to taste with sea salt and fresh ground black pepper. Chill vinaigrette prior to using.
Nutrition Facts:
Wild Oats
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