Farmers Market Chopped Salad With Basil Honey Mustard Dressing Recipes

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FARMER'S MARKET CHOPPED SALAD WITH BASIL HONEY MUSTARD DRESSING



Farmer's Market Chopped Salad with Basil Honey Mustard Dressing image

Provided by Get Inspired Everyday!

Time 20m

Number Of Ingredients 11

1 Tablespoon honey
1 Tablespoon Dijon mustard
2 Tablespoons raw apple cider vinegar
1/2 Teaspoon sea salt, more or less to taste
1/4 cup packed basil leaves, 1/4 ounce
1/3 cup avocado oil, or extra virgin olive oil
1/2 pound sugar snap peas, or peas with an edible pod
1 small bunch of carrots, 12 ounces
12 ounces cherry tomatoes
1/4 cup minced red onion
6 cups washed baby spinach, 6 ounces

Steps:

  • Add all the dressing ingredients to a blender and blend until completely smooth and emulsified. Set the dressing aside while you make the salad.
  • Thinly slice the peas and add them to a large serving bowl. Peel and thinly slice or grate the carrots. Halve or quarter the cherry tomatoes into bite sized pieces.
  • Toss all the prepared veggies together with the dressing, and serve immediately.

FARMER'S MARKET CHOPPED SALAD



Farmer's Market Chopped Salad image

Provided by Food Network

Number Of Ingredients 17

1 medium shallot, finely chopped
1 1/2 tablespoons balsamic vinegar
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
3 tablespoons olive oil
2 tablespoons plain nonfat yogurt
Salt and pepper to taste
1 medium head romaine lettuce, light green and white leaves only, finely chopped
1 bunch arugula, coarsely chopped
1 bunch watercress, leaves only, coarsely chopped
1 skinless medium whole chicken breast, cooked and diced into 1/4 inch pieces
1/2 medium red bell pepper, diced into 1/4- inch pieces
1/4 European cucumber, diced into 1/4-inch pieces
1/4 cup green zucchini, thinly sliced and grilled
1/4 cup yellow zucchini, thinly sliced and grilled
1 ear of white or sweet yellow corn, husked and shucked
1/4 cup coarsely shredded Parmesan (use a shredder or peeler)

Steps:

  • In a small mixing bowl, combine the shallot, vinegar, lemon juice, and mustard and whisk to combine. Slowly add the oil, whisking to incorporate. Add the yogurt, salt and pepper and blend well. Taste for seasoning. Combine all the salad ingredients in a large salad bowl. Add the dressing and toss until all the vegetables are well coated. Sprinkle with freshly ground pepper, if desired, and serve.
  • ADVANCED PREPARATION: The dressing can be prepared up to 1 day ahead and refrigerated. Whisk the dressing well before using. The salad can be prepared up to 2 hours ahead and refrigerated.

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