Local baby Greens with Summer vegetables and Herbed Vinaigrette
Everybody in America is celebrating the fourth of July. And, so are we. I know, most people think of the fourth as grilling hamburgers and hot dogs. But, you need some healthy tasty options on your table as well. But, the common wisdom says, “you don’t win friends with salad.” That’s okay. After chowing down on all that meat, Local baby Greens with Summer vegetables and Herbed Vinaigrette will be a welcome departure from the heaviness of the rest of the meal. Cool, crisp, and refreshing. It is the perfect accompaniment. And, you can do something good for your local farmer by using local ingredients. Go to your local farmer’s market right now, and get some local vegetables and dress them with this delicious dressing. Your vegetables don’t have to be an exact match for this recipe. It’s the dressing and the freshness that make the dish.
What are you waiting for, go, now! Get those fresh vegetables and win some friends with Local baby Greens with Summer vegetables and Herbed Vinaigrette.
Local baby Greens with Summer vegetables and Herbed Vinaigrette
Ingredients
- 4 handfuls Local baby Greens
- 1/2 cup Sliced seedless cucumber
- 1/2 cup Heirloom Baby tomatoes cut in 1/2
- 1/4 cup Julienne Red Onion
- Any other seasonal vegetable (optional)
- For the Dressing
- 1/4 cup honey
- 1 cup Champagne Vinegar (or white wine. May substitute any type of wine vinegar)
- 1 tsp chopped shallot
- 1/2 tsp fresh chopped garlic
- 1/4 cup chopped fresh herbs (assorted)
- 1 tsp dijon mustard
- 1 cup Olive oil
- Salt and pepper to taste
Instructions
- Make the dressing. Put all ingredients except oil in a blender. Turn on low. Then turn up to high speed. Add in the oil while the machine is running until the dressing becomes creamy and emulsified. Set aside.
- Cut all your vegetables and either serve in a bowl tossed with the dressing or arranged artfully and served with dressing on the side.