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All-You-Can-Eat Salad Recipe

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All-You-Can-Eat Salad Recipe
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Serving Size
4
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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.

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Recipe Comment
 
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