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- Leftover Easter Egg & Hummus Salad
- Blueberry-Ginger Granita
- Spring Lamb Leg, Chickpea, Cucumber & Feta Salad from Plats du Jour
Marinated Garden Salad with Fresh Mint
Posted by Olivia on Wed, March 23, 2011
Even if you’re not growing your own food, this uplifting salad will make you feel garden-fresh. Bright, springtime colors prepared simply with a crisp, sunny vinaigrette, enhanced with just a few sprigs of mint. It’s a sheer delight to eat!
We didn’t want a heavy or rich dressing to overpower the gentle sweet, grassy flavors of the vegetables, so we made a vinaigrette that’s as light as the salad itself. Our Clementine Olive Oil, which boasts a wonderful citrus flavor, with just a splash of our clear, crisp White Balsamic, made for the perfect dressing.
This lovely salad makes us think of cucumber sandwiches, rose tea, and all things garden. We think you’ll love it as much as we do.
2 cups shredded green cabbage
1 cup thinly sliced red radish (about 6 radishes)
1 cup thinly sliced cucumber (about 1 cucumber)
1 cup thinly sliced yellow squash (about 1 squash)
¼ cup fresh mint leaves, gently torn
½ cup Clementine Olive Oil
¼ cup White Balsamic Vinegar
1 tablespoon sugar
Sea salt and black pepper, to taste
- Combine cabbage, radishes, cucumber, and squash in a medium bowl; toss.
- Whisk dressing ingredients together in a small bowl; pour over salad and toss to mix. Serve immediately or chilled up to 4 hours.
Makes 4 salads.