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Meatless Monday recipe of the week: Garden salad with honey mustard dressing
OK, it’s still hot. Yay. But, this is August, which means (hopefully) the end of the heat is near. And we do deserve a true autumn this year, right, after all we’ve been through during the spring and summer? Yes. So, hang in there. We’re almost through the tough stuff (knock on wood).
Stay cool(ish) on this Meatless Monday with a very simple salad that utilizes seasonal produce for something so easy and delicious that it’s nearly criminal.
Garden Salad with Honey Mustard Dressing
7 ounces lettuce leaves, torn
1 small cucumber, peeled, cut in half lengthwise, seeded and sliced crosswise
1 small yellow bell pepper, seeded and cut into thin strips
½ small red onion, thinly sliced
4 radishes, thinly sliced
2 large tomatoes, cut into wedges
1 medium carrot, peeled and coarsely shredded
½ cup toasted chopped almonds
¼ cup honey (especially clover or tupelo)
3 tablespoons Dijon mustard
3 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
1 tablespoon lemon juice
Salt and pepper, to taste
To make the dressing, place the honey, mustard, oil, vinegar, and lemon juice in a small glass jar and seal tightly. Shake vigorously to combine. Let the dressing sit at room temperature until the honey dissolves. Season to taste with salt and pepper. Leftover dressing can be refrigerated for up to 1 week. Return the dressing to room temperature and shake the jar vigorously before using.
Place the lettuce in a large salad bowl and toss with 1/3 cup of the dressing, adding more as needed to coat the leaves. Add the cucumber, peppers, onion, radishes, tomatoes, and carrots, and toss again. Add a bit more vinaigrette if desired. Sprinkle the salad with the almonds and serve immediately.
— Recipe from www.ebfarm.com