Spring Salad

Mar 19 2018

10 mn

Serves 5

Salads and soups are statements in my house. I like them because you can always improvise and you cannot go wrong with these!

Ingredients

1 pack of spring mix salad
1 zucchini (or summer squash)
1 fennel (washed and greens removed)
1 cup of sugar snap peas, end trimmed and slivered
1-2 yellow baby beets
Manchego cheese thin slices
1/3 cup of roasted pistachios
Vinaigrette: 1/4 cup of lemon juice, 1 tbsp of apple cider vinegar, 2 tsp of Dijon mustard, 1 tbsp of finely chopped basil, 1 cup of olive oil

Using a mandoline, thinly slice the zucchini, fennel and beets. Combine with the spring mix in a large bowl and with the sugar snap peas.

Put all the vinaigrette ingredients in a glass jar and shake well. Pour over the salad and toss.

Sprinkle the pistachios and slice the Manchego cheese with a vegetable peele all over the salad.

0 Comment