New Recipes Chuck's Green Salad - ★Cooking Recipes★

Dressing - 500 ml
Directions for: Chuck's Green Salad

Ingredients

Salad

English cucumber

Handful of blanched green beans

Handful of shaved fennel

4 Blanched asparagus

Handful of arugula

Handful of nicoisse

Small handful of raw cabbage

8 endive leaves

Granny Smith apple

Salt

Ground Pepper

Dressing

1 Tbsp Dijon mustard

1 Tbsp Maple Syrup

1 Tbsp red balsamic vinegar

50 mL canola oil

Directions

Salad

1. Make sure you give all your veg a good rinse.

2. Cut the English cucumber in half lengthwise. Leave the skin on it adds loads of vitamins, great color and a nice crunch. Using a spoon, scoop out the seeds, and then cut the cucumber into thin, two-inch sticks.

3. Toss in your blanched green beans. I like to leave them whole.

4. Shave a handful of fennel.

5. Slice your blanched asparagus into thin, 2-inch sticks.

6. Add a handful of arugula, and a handful of nicoisse or frisse lettuce.

7. Finely slice a small handful of raw cabbage.

8. Peel off 8 endive leaves toss them in as they are.

9. Slice half a Granny Smith apple into thin 2-inch sticks.

10. Season with a good pinch of salt and ground pepper.

Dressing

1. Whisk the Dijon, maple syrup, red balsamic vinegar and canola oil together.

2. Season to taste.

3. Leftovers can be kept for a few days in a sealed jar in your fridge. Just be sure to give it a good shake before using.

See more: Vegetables, North American, Salad, Vegetarian, Vegan, Side, Appetizer, Picnic, Healthy, Dairy-Free