Garden Fresh Salad

Recipe courtesy From the Kitchens Of
Show: From the Kitchens Of... Episode: Kenmore
TOTAL TIME: 15 min
Prep: 15 min
Inactive Prep: --
Cook: --
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • Salad
  • 1 (7-ounce) package baby salad greens
  • 2 cups croutons
  • 1 (15-ounce can) cannellini beans, drained and rinsed
  • 1 red pepper, halved, seeded and julienned
  • 1 carrot, julienned
  • 1/2 small cucumber, julienned
  • Salt and freshly ground black pepper
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Directions

For the salad:
Combine the salad greens, croutons, beans, red pepper, carrot, and cucumber in a large bowl. Season the salad with salt, and pepper, taste.

For the vinaigrette:
Combine the zest and juice of both the lemon and orange, honey, mustard, and coriander in a large bowl and whisk together. Slowly drizzle in the olive oil while continuing to whisk. Season the vinaigrette with salt and pepper, to taste.
Cook's Note: Vinaigrette will last up to a week in the refrigerator stored in an airtight container.

Add the vinaigrette to the salad and toss thoroughly to coat. Serve immediately.

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