All-You-Can-Eat Salad Recipe |
|
|
| Cooking time
|
|
Prep Time
|
|
Serving Size
4
|
|
|
|
General
Click on above scale to Rate this recipe
|
Rating
|
|
|
|
Rate Recipe
Click on above scale to Rate this recipe
|
Rating
|
|
|
|
Recipe Image
Click on above scale to Rate this recipe
|
Rating
|
|
|
|
Taste level of recipe
Level of Sweetness 
|
Rating
|
|
|
|
Level of Spiciness 
|
|
|
|
|
Level of Sourness 
|
|
|
|
|
Level of Bitterness

|
|
|
|
|
Level of Saltiness

|
|
|
|
|
|
|
All-You-Can-Eat Salad Recipe Description
This supernutritious salad is just what you want toward the end of the work week. Get creative with your favorite greens, and take advantage of the opportunity to throw in leftovers from other recipes, such as extra ginger-carrot broccoli from the bento box and roasted vegetables from the Grilled Vegetable Wrap.
|
All-You-Can-Eat Salad Recipe Ingredients |
| |
|
|
|
|
| Quantity |
Measurement |
Ingredients |
M |
| |
N M |
|
| Lemon-basil vinaigrette |
|
1/4
|
measuring cup
|
lemon juice
|
|
2
|
teaspoon
|
dijon mustard
|
|
1
|
cloves
|
garlic minced (1 tsp.)
|
|
1/4
|
measuring cup
|
olive oil
|
|
1/4
|
measuring cup
|
fresh basil leaves finely chopped
|
| Salad |
|
1
|
|
head leaf or red leaf lettuce torn into bite-sized pieces, or 4 cups mesclun mix
|
|
1
|
small
|
head radicchio torn into bite-sized pieces (2 cups)
|
|
1/2
|
measuring cup
|
jicama cubes
|
|
1/2
|
measuring cup
|
fresh peas or frozen peas, thawed
|
|
1/2
|
measuring cup
|
slivered almonds
|
| Lemon-basil vinaigrette |
|
1/4
|
measuring cup
|
lemon juice
|
|
2
|
teaspoon
|
dijon mustard
|
|
1
|
cloves
|
garlic minced (1 tsp.)
|
|
1/4
|
measuring cup
|
olive oil
|
|
1/4
|
measuring cup
|
fresh basil leaves finely chopped
|
| Salad |
|
1
|
|
head leaf or red leaf lettuce torn into bite-sized pieces, or 4 cups mesclun mix
|
|
1
|
small
|
head radicchio torn into bite-sized pieces (2 cups)
|
|
1/2
|
measuring cup
|
jicama cubes
|
|
1/2
|
measuring cup
|
fresh peas or frozen peas, thawed
|
|
1/2
|
measuring cup
|
slivered almonds
|
|
|
All-You-Can-Eat Salad Recipe Method
|
To make Salad : toss together all ingredients in large bowl. |
|
To make Lemon-Basil Vinaigrette : Whisk together lemon juice, mustard, and garlic in small bowl. Whisk in oil and basil. |
|
To serve : top 2 1/2 cups Salad with 1 Tbs. Lemon-Basil Vinaigrette. |