Chopped Vegetable Salad with Honey Mustard Vinaigrette

This is a salad I make for a crowd.  It’s basically a lot of vegetables from the market combined with a delicious dressing and topped with a crunchy almond topping.  You can add any of your favorite vegetables, and make it your own.  One of my tips for good salad is to always salt your greens before adding the dressing.  I’m not sure why it works, but it just does.

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Salad
4 cups mixed salad greens
1 cup arugula
1 cup micro-greens
1/2 cup basil, torn
1 cup chopped green cabbage
1 cup chopped red cabbage
1 cup grilled fresh corn
8 shishito peppers, grilled or roasted
6 radishes, sliced thinly
2 green onions, chopped
3 red chile peppers, sliced thinly
1/2 tsp. kosher salt

In a large bowl, combine all ingredients.  Pour dressing over, careful not to add too much, and toss.  Top with spicy almonds and serve.

Honey Mustard Vinaigrette:
3/4 cup sunflower oil (or other neutral oil)
1/4 cup white wine vinegar
1 tbsp. Dijon mustard
3 tbsp. honey
1 tsp. salt
1/4 tsp. ground black pepper
1/2 tsp. hot sauce

Put all ingredients in a jar and shake until blended.

Spicy Almonds:
1 cup slivered almonds
2 tbsp. olive oil (or coconut oil)
1/2 tsp. salt
1/4 tsp. red chile flakes
1/4 tsp. ground cumin
1/4 tsp. sumac (optional)
1/2 tsp. white sugar
1/2 tsp. ground coriander seed
3 tbsp. dried cranberries

Preheat oven to 350 degrees.  In a bowl, combine all ingredients except cranberries.  Put nut mixture on a baking tray, spreading out in a thin layer.  Bake for 15 minutes, until just golden and fragrant.  Add dried cranberries to hot mixture and toss.  Allow to cool, and store in an airtight container.
 

SaladsIzza Wei-Haas