Recipe by Rebecca Downey
When you get tired of lettuce, this is the salad to make. It’s got a lot of ingredients, but it’s well worth the effort. Taken from the Los Angeles Times. The salad, upended by By Regina Schrambling, Special to The Times, June 7, 2006.
Top Review by Kristi Waterworth
This was pretty good. Make sure you use good vinegar and oil, as they are important to the flavor. I thought the tartness of the dressing was perfect with the veggies. I will be making this again.
- 1 carrot, peeled and grated
- 1 cup small sugar snap pea, strings removed and ends trimmed
- 8 grape tomatoes, cut in half lengthwise
- 4 radishes, cut in half and then into thin slices
- 8 small broccoli florets
- 1 small red bell pepper, cored, seeded and diced
- 1⁄2 small cucumber, peeled, seeded and diced
- 1⁄2 cup red cabbage, thinly sliced
- 1⁄4 cup red onion, thinly sliced
- 1 tablespoon Dijon mustard
- 1 tablespoon balsamic vinegar
- 3 tablespoons olive oil
- 1 garlic clove, minced
- 2 tablespoons fresh basil, minced
- salt and black pepper (to taste)
Directions See How It's Made
- Combine the carrot, sugar snaps, tomatoes, radishes, broccoli, bell pepper, cucumber, cabbage and onion in a salad bowl; toss until well mixed.
- Whisk the mustard and vinegar together in a small bowl, then whisk in the olive oil. Add the garlic and basil.
- Pour the dressing over the salad and toss until coated. Season well with salt and pepper.