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Vegetable Salad with Lemon Garlic and Basil Dressing


By Cook With Nikki (Visit website)



I love the combination of fresh lemon juice, extra virgin olive oil and garlic, so quite often I will make a tabbouleh salad. However, when I’m running low on time, I like to use the dressing I make for tabbouleh (with a few alterations) in a fresh vegetable salad. A salad is one of the most simple and versatile dishes imaginable. Here’s what I tossed together for last night’s dinner salad. You can include almost any fresh vegetable in this salad, but I’ll list the ingredients that I used. I do recommend omitting anything too sweet such as fruit (fresh or dried) in this particular salad, as it may overpower the flavour of this milder dressing. Enjoy! :)

 

This recipe makes 2 servings.

 

Vegetable Salad with Lemon Garlic and Basil Dressing

 

Salad Ingredients:

 


1 orange, red or green bell pepper, roughly chopped
1/4 large red onion, sliced and diced
1 cup bean sprouts
2 cups iceberg lettuce

 

Dressing Ingredients:

 


2 cloves of garlic, minced or finely chopped
1 tbsp extra virgin olive oil
1 1/2 tbsp freshly squeezed lemon juice
1 tsp white wine vinegar
1 tbsp fresh basil, finely chopped
dash of salt and pepper

 

Method:

 


Place 1 cup of fresh lettuce in each salad bowl.
Combine chopped pepper, onion and bean sprouts in a large bowl.
Mix all dressing ingredients in a small bowl, and pour over the ingredients in the large bowl.
Toss all ingredients in the dressing.
Divide the contents of the large bowl over the lettuce in the two salad bowls.
Eat and enjoy! :)


Filed under: appetizers, dinners, Recipes Tagged: appetizer, basil, culinary, dinner, healthy, raw, salad, vegetarian


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