Monday, May 30, 2011
A Quick, Versatile Salad
I wasn't going to bother posting this, but the boys insisted. Danny declared it his favourite salad so far, so who am I to argue?
You can use any vegetables you like. I steamed the carrots and green beans before tossing them with the sliced radishes and dressing. Make this ahead several hours as it gets better with time to absorb the dressing.
You Will Need:
2 cups steamed green beans, refreshed under running water
2 cups steamed carrots, cut in matchsticks and also refreshed under cold water
1 cup sliced radishes
For the dressing:
1/3 cup olive oil
2 tablespoons cider vinegar
1/4 teaspoon salt
1/4 teaspoon dry mustard powder
1 tablespoon honey
1/4 teaspoon black pepper
Mix together and toss with vegetables. Chill well before serving.