Mixed Garden Salad for Two

2018-08-31
  • Yield : 2 main course servings
  • Prep Time : 20m
  • Ready In : 20m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Veal, Pork and Porcini Bolognese Sauce

  • Truffled Fillet of Beef Sandwiches

  • Serrano Ham-Wrapped Figs

  • Tortilla with Chorizo

  • San Fran-Caesar with Sour Dough Croutons

Ingredients

  • 3 cups loosely packed mixed torn greens, such as romaine, red or green leaf lettuce, Bibb or Boston leaves, washed and dried
  • 1/2 red bell pepper, seeded, halved, and thinly sliced
  • 1/2 yellow bell pepper, seeded, halved, and thinly sliced
  • 8 sugar snaps peas, blanched or steamed
  • 8 asparagus, blanched or steamed, chopped
  • 5 broccoli florets, blanched or steamed, quartered
  • 4 cauliflower florets, blanched or steamed, quartered
  • 3 radishes, trimmed and quartered
  • 2 scallions, white and green parts, chopped
  • 1 medium carrot, grated
  • Kosher salt and freshly ground black pepper
  • Salad dressing of your choice, such as blue cheese, miso-sesame, poppy seed, and thousand island
  • 1 large beefsteak tomato, cut into 8 wedges

Method

Step 1

In a large serving bowl, toss together the lettuce leaves, bell peppers, sugar snaps, asparagus, broccoli, cauliflower, radish, scallion, and carrot and season with salt and pepper to taste. Lightly dress with the salad dressing. Season the tomato wedges with salt and pepper and arrange around the inside edge of the bowl. Serve.

Leave a Reply

Your email address will not be published. Required fields are marked *