Garden Vegetable Salad

Instructions

Garden Vegetable Salad

Method

-      Heat olive oil in a skillet; season with salt, pepper and Cayenne pepper, and cook until soft

-      Cut corn off cob

-      Toss arugula, corn, sugar snap peas, asparagus, parley roots and green beans together

-      Add cooked mushrooms to vegetable mixture

-      Add radishes and sweet potatoes

-      Serve with lime and cilantro vinaigrette

Lime and Cilantro Vinaigrette

·      ½ cup olive oil

·      ¼ cup balsamic vinegar

·      2 cloves garlic, minced

·      1 lime, juiced

·      2 tablespoon cilantro, chopped

·      1 tablespoon diced shallot

·      Salt and pepper to taste

 

·      Dash Crystal Hot Sauce

Method

-      Whisk ingredients together until blended

-      Serve with salad

Ingredients
  • 2 cups arugula
  • 1 cup roasted sweet potato
  • ¾ cup sugar snap peas
  • 4 baby portabella mushrooms, sliced
  • 3 radishes, sliced
  • 2 parley roots, diced
  • 1 ear of corn, charred
  • ½ bunch asparagus, grilled
  • ½ bunch green beans, grilled
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Cayenne pepper to taste
  • lime and cilantro vinaigrette (See Recipe in Method)

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