Friends, it has been a long, dark winter. Thank God that spring has sprung here in Texas and the sweet sunshine has been healing my tired soul. Lately I find myself hankering for something fresh to eat while also contemplating the onset of swimsuit season. Both are excellent reasons to make a healthy Vegtastic Salad.
Feel free to riff on the recipe below and include your favorite veggies or switch up the vinaigrette ingredients based on what you have on hand. This is also a great salad to make after a trip to the farmers market with whatever super seasonal produce you find. I’ve included my preferred way to layer the salad so that you get the dressing evenly distributed without all those pretty veggies ending up in the bottom of the salad bowl.
Vegtastic Salad (Serves 6-8 as a side)
- Two 6-oz bags mixed salad greens
(Like one bag of butter lettuces and one bag of baby romaine, etc.)
- 1 cup red grape tomatoes, halved
- 1 cup yellow grape tomatoes, halved
- 1.5 cups shredded carrot
(I get this bagged, also)
- 2 cups sugar snap peas, whole or halved
- 1/3 cup grated parmesan cheese
Place both bags of greens and half of shredded carrot in your salad bowl and drizzle with vinaigrette (recipe below.) Toss to combine and coat evenly with dressing. Place remaining carrots, tomatoes, and sugar snap peas in a gallon Ziploc bag. Pour in some more vinaigrette, seal bag, and shake until toppings are all coated. Remove from bag and layer on top of the salad greens. Top with fresh ground pepper to taste and parmesan cheese.
If you are doubling the recipe for more folks, just make two layers of greens and toppings.
- 1 small shallot, finely chopped
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1/2 cup vinegar or lemon juice (you can mix this up — I used a tbsp each of lemon juice and apple cider vinegar and filled up the rest of my measuring cup with some pomegranate vinegar)
- 1 cup extra-virgin olive oil
- Salt & pepper to taste
Combine all ingredients in a 16 oz jar and shake vigorously to combine. Taste and add a bit more honey, if needed. Dressing will keep in the refrigerator for up to one week. (Which is good because you won’t use it all for the salad above.)
Improvise your own combination of lettuces, veggie toppings and acids (citrus juices/vinegars) to keep it interesting. Before you know it, you too may feel like a salad ninja. 🙂