Recipe courtesy of From the Kitchens Of...
Episode: Kenmore
Print
Garden Fresh Salad
Total:
15 min
Prep:
15 min
Yield:
4 servings
Level:
Easy
Total:
15 min
Prep:
15 min
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
Citrus Vinaigrette
  • Zest and juice of 1/2 lemon
  • Zest and juice of 1/2 orange
  • 2 teaspoons honey
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon ground coriander
  • 1/3 cup extra-virgin olive oil

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.

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

Cook's Note

Vinaigrette will last up to a week in the refrigerator stored in an airtight container.

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