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Recipe of the Week: Vegetable Salad with Honey Vinaigrette

June 6, 2018
By LORETTA PAGANINI , Island Reporter, Captiva Current, Sanibel-Captiva Islander

This vegetable salad is colorful, crunchy and a great side dish that can be made ahead of time and kept in the refrigerator for several days. A refreshing vegetable salad, it will make the perfect addition to any meal in the hot summer months. Serves eight. (Chef tip: Add crumbled feta cheese and black beans to make a nutritious meal.)

1 English cucumber, thinly sliced into half moons

1 cup cherry tomatoes, halved

Article Photos

Loretta Paganini

2 carrots, peeled and thinly sliced

1/2 red onion, thinly sliced

1 red bell pepper, core, seeded and thinly sliced

Honey vinaigrette:

1/4 cup extra virgin olive oil

1/4 cup white balsamic vinegar

1 teaspoon Dijon mustard

1/4 cup fresh orange juice and juice

1 tablespoon Acacia honey

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

To make the dressing, combine orange juice and zest, Dijon, honey and vinegar together in a large mixing bowl. Whisk ingredients together until combines. Add olive oil slowly while whisking to emulsify the dressing. When all oil is combined add salt and pepper to taste.

To assemble the salad, wash, slice and chop all vegetables and toss to combine all in a large bowl. Refrigerate to chill for an hour. Just before serving, toss salad with honey vinaigrette. Serve.



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