Serves 6: Late summer is the time for an abundance of fresh produce. And, what better way to enjoy the bounty than the cool, crunchy deliciousness of a tossed vegetable salad draped in a flavorful citrus vinaigrette? Our ancestors also enjoyed the plentiful vegetables of the season in salads and many other dishes. Lighter vegetarian fare in the late summer months would have provided not only necessary nutrition and energy, but also a lighter filling meal more easily digestible in the heat and humidity.
This recipe also makes a delicious dinner for four with the addition of a protein like chicken, turkey, fish, tofu, or chickpeas.
Tools Needed: Chopping board, kitchen knife, 1 lg, 1 sm, bowl, measuring tools, zester
- 1 sm. head iceberg lettuce, julienned
- 1 bag spinach, julienned
- 1 medium cucumber, thinly cut and sliced
- 4 stalks celery, thinly sliced
- 4 cloves garlic, crushed or finely minced
- 1 red onion, finely diced
- ¼ cup light vinegar (white wine, or apple cider)
- Juice of one orange
- 1 tbsp. orange zest
- 2 tbsps. honey
- 4 tbsps. dijon mustard
- ⅔ cup extra virgin olive oil
- 1 tsp. dry thyme
- Salt & pepper to taste
In a small bowl, whisk together the orange juice and zest, vinegar, honey, mustard, and spices until smooth. Slowly whisk in the olive oil until emulsified. Place in a jar or covered bowl and refrigerate for an hour.
Chop, julienne, and process all your vegetables just before serving. Toss all ingredients in a bowl, and serve.
Variations: Add ½ tsp. tarragon for more French flavor. If serving with an animal protein or tofu, the dressing also makes a fantastic marinade. Just make a double batch of the dressing, and use half for marinating proteins. Marinate a minimum of 30 minutes and no more than 4 hours (2 for tofu). This recipe can be used with just about any vegetable or fruit combination for more flavor and nutrition.
Nutritional Facts: Calories per serving: 180 ~ Total Fat: 6.2g ~ Sodium: 236g ~ Sugars: 10g ~ Protein: 1g ~ Carbohydrates: 14g ~ Fiber: 3g