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SPRING MIX HOUSE SALAD

SPRING-HOUSE-SALAD

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DELICIOUS

Description

I am sure by now you have realized I am a huge fan of salads. The more colorful the better. People eat with their eyes first. So pretty equals yummy.

By using a lot of different colored veggies we are getting a wide range of nutrients and the rainbow colors trick our body into being fuller quicker.

I love this super simple dressing made with fresh lemon juice and zest. It adds a bright zing and doesn’t get in the way of the gorgeous fresh salad.

It reminds me of a salad we used to have for dinner when I was growing up. So simple and so deeelish.

xxx Chef MM

SPRING MIX HOUSE SALAD






US (Imperial)


Print Ingredients

FOR THE SALAD
2 bags of spring mix lettuce
¼ red cabbage – shredded
3 baby cucumbers- sliced
1 yellow pepper- julienned
4 orange mini peppers- cut into circles
1 pack of cherry tomatoes
4 radishes- thinly sliced
¼ red onion cut into slivers
2 TBS poppy seeds

FOR THE DRESSING
1/2 cup of good olive oil
Zest and juice of a lemon
2 TBS white vinegar
1 TBS Dijon mustard
Lots of coarse salt and black pepper to taste



Instructions

Whisk the ingredients for the dressing together and set aside.

Shred the cabbage. Cut the cucumbers into slices, and julienned the yellow pepper. Cut the mini orange peppers into circles and slice the radishes into thin disks. Cut the red onion into slivers.

To assemble – Lay the spring mix on a large flat platter. Top with the shredded cabbage. Scatter with the cucumbers, then yellow and orange peppers. Add the cherry tomatoes and red onion. Garnish with poppy seeds.

Dress the salad just before serving.

SERVES 6-8





EU (Metric)


Print Ingredients

FOR THE SALAD
2 bags of spring mix lettuce
¼ red cabbage – shredded
3 baby cucumbers- sliced
1 yellow pepper- julienned
4 orange mini peppers- cut into circles
1 pack of cherry tomatoes
4 radishes- thinly sliced
¼ red onion cut into slivers
2 TBS poppy seeds

FOR THE DRESSING
1/2 cup of good olive oil
Zest and juice of a lemon
2 TBS white vinegar
1 TBS Dijon mustard
Lots of coarse salt and black pepper to taste



Instructions

Whisk the ingredients for the dressing together and set aside.

Shred the cabbage. Cut the cucumbers into slices, and julienned the yellow pepper. Cut the mini orange peppers into circles and slice the radishes into thin disks. Cut the red onion into slivers.

To assemble – Lay the spring mix on a large flat platter. Top with the shredded cabbage. Scatter with the cucumbers, then yellow and orange peppers. Add the cherry tomatoes and red onion. Garnish with poppy seeds.

Dress the salad just before serving.

SERVES 6-8




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