Summer Salad with Roasted Garlic Lemon Vinaigrette
Ingredients
- 1 pkg pre-washed, ready-to-eat spring mix or preferred lettuce(s)
- 1 large carrot ribboned
- 1 zucchini ribboned
- 1 yellow squash ribboned
- 1 red bell pepper thinly sliced
- 1/2 red onion thinly sliced into slivers
- 1 cup multi-colored tiny tomatoes (grape or cherry) halve the larger ones
- 1 head of roasted garlic squeezed from its papery peel and mashed with the backside of spoon until pasty
- Juice of 2 lemons
- Zest of 1 lemon
- 1/4 cup extra virgin olive oil
- 2 tbsp white wine vinegar
- 1 tsp granulated sugar
- 1 tbsp Dijon mustard
- salt and pepper to taste
Instructions
To make the dressing:
- In a large bowl or glass measuring cup, pour in the vinegar, lemon juice, lemon zest, garlic paste, sugar and Dijon mustard. Whisk vigorously while slowly adding the olive oil until really well combined and emulsified. Season w salt and pepper. Taste it! Adjust as necessary.(Alternatively, put all dressing ingredients, including oil, into a jar w a tight-fitting lid and shake-shake-shake until perfectly mixed! Store extra dressing in jar!)
To make the salad:
- Empty the bag of greens into a large bowl.
- Wash and pat dry the carrot. Using a vegetable peeler, apply moderate pressure and run the peeler along the length of the carrot to create long ribbon strips. Add to lettuces.
- Add the thinly sliced red onion and tomatoes.
- Toss lightly with the dressing - do not over dress the salad or it will get wilty.
Notes
Store extra dressing in an airtight container for up to 10 days.
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