Follow the seasons with this simple crunchy salad swapping ingredients according to what is growing in your garden and local farms.
Mustard in the vinaigrette will add a little warmth to aid your digestion; the apple cider vinegar supports your gut health.
Crunchy salad with green & red vegetables ~ lettuces, salad greens, radishes, red cabbage, radicchio, endive, herbs; use what you have and love!
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Crunchy Salad Greens & Reds w/ Garlic Mustard Vinaigrette
WASH all your salad, vegetables, + herbs.
SALAD REDS – slice thinly cabbage | radicchio endive thinly.
PEEL daikon radish. Julienne | matchstick cut radish – see photo gallery boards.
SALAD GREENS – slice thinly or tear into similar sizes.
TOSS salad ingredients together, drizzle with a few teaspoons of salad dressing to serve.
STORE salad un-dressing in the fridge in a glass container with a lid.
drizzled with dressing
with Kimchi & Kale Frittata
topped with Pan-seared Chicken Breast
top with grilled tofu or halloumi
top with aged cheddar cheese
with Beet & Herb Hummus or Pumpkin Hummus
SHAKE or BLEND all dressing ingredients until smooth. TASTE adjust salt and spice to taste.
*SALAD GREENS = romaine, buttercup, crispy baby lettuces, oak leaf, mesclun, spring mix, baby spinach, baby kale, pea shoots, micro-greens.
*SALAD REDS = use red cabbage, radicchio, red endive, red oak leaf lettuce, red baby kale.
*RADISHES – use white or purple daikon, watermelon radish, red or white radishes, hakurei salad turnips, kohlrabi, celery, fennel.
ADD GRATE vegetables like carrots, beets. SLICED tomatoes, peppers, kohlrabi, cucumber, peas, asparagus.
SWAP GARLIC for garlic mustard, garlic chives, fresh herbs like thyme, oregano, rosemary, spices, Hing – Asafoetida, nutritional yeast.
FRESH HERB ADDITIONS use chives, scallions, parsley, cilantro, basil, dill, sorrel, dandelion greens, edible flowers.