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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Raw Vegetable Chop Salad Recipe

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This recipe for Raw Vegetable Chop Salad is from Food for the Soul, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Dice into 1/2 inch bits any combination of the following
* carrots
* red peppers
green peppers
*summer squash
zucchini
*cucumber
celery
red and green cabbage
cauliflower
broccoli
beets
fresh green beans
spinach or chard
radishes
snow peas
scallions
mung bean sprouts
raw peas
halved seedless grapes
halved clementine sections

Dressing:
1/2 c cider or wine vinegar
3/4 c olive oil
1 large clove garlic, crushed
1/4 tsp salt (more to taste)
black pepper
1/2 tsp basil
1/4 tsp oregano or marjoram
pinch of celery seed
fresh parsley, finely chopped
juice from 1 lemon and 1 orange

Variations add any of the following to dressing above
*fresh basil
*fresh oregano
*grated peel of 1 orange and 1 lemon
*pulp of 1 orange and 1 lemon
avocado
cucumber
zucchini
spinach
*2 jalapeņos
*4 oz plain yogurt
1/4 c of tahini or mayonnaise

*these are ingredients I used
Directions:
Directions:
Puree all dressing ingredients in blender, pour over salad. Save any extra dressing for future use.

Top the salad with toasted nuts or seeds.

 

 

 

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