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Chuck's No-Greens Green Salad

  • Level: Easy
  • Total: 5 min
  • Prep: 5 min
  • Yield: 4 servings
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For Salad:

For Dressing:


  1. For Salad:
  2. Make sure you give all the vegetables a good rinse. 
  3. Cut the English cucumber in half lengthwise. Leave the skin on it adds loads of vitamins, great color and a nice crunch. Using a spoon, scoop out the seeds, and then cut the cucumber into thin, two-inch sticks. Toss in the blanched green beans. I like to leave them whole. Add the fennel. Slice the blanched asparagus into thin, 2-inch sticks. Add then with the arugula, and the nicoisse or frisee lettuce. Finely slice a small handful raw cabbage. Peel off 8 endive leaves toss them in as they are. Slice the Granny Smith apple into thin 2-inch sticks. Season with a good pinch salt and ground pepper.
  4. For Dressing:
  5. Whisk the Dijon, maple syrup, red balsamic vinegar and canola oil together. 
  6. Season to taste. Leftovers can be kept for a few days in a sealed jar in your fridge. Just be sure to give it a good shake before using.
  7. Serve the salad tossed with the dressing.

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