Simple Summer Salad

Simple Summer Salad
BigOven - Save recipe or add to grocery list
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Courtesy of Toronto Garlic Festival
Simple Summer Salad
BigOven - Save recipe or add to grocery list
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Courtesy of Toronto Garlic Festival
Ingredients
Dressing
  • .25 cup Extra virgin olive oil
  • 1 tbsp Dijon mustard
  • 30 ml apple cider vinegar
  • .25 lemon juice
  • .5 tspn fresh crushed black pepper
  • crushed sea salt to taste
Salad Ingredients
  • 540 ml can white kidney beans drained
  • 540 ml can red kidney beans drained
  • 1 bell pepper any colour, chopped fine
  • 2 Hakurai turnips coarse chopped
  • 750 ml cherry tomoatoes cut in half
  • 500 ml kale chopped fine
  • 250 ml garlic scapes finely chopped (or 3 cloves garlic, chopped fine)
Servings:
Units:
Instructions
  1. In a small mixing bowl whisk (or stir with a fork) the oil into the mustard.
  2. Mix in remaining dressing ingredients and set aside. If the dressing ingredients appear separated (not emulsified) add a tablespoon of cold water and stir.
  3. Place salad ingredients in a large salad bowl.
  4. Pour dressing onto salad and toss, using a large slotted spoon to thoroughly but gently coast the salad ingredients with the dressing.
  5. Serve immediately or keep refrigerated for up to two days.
Recipe Notes

Kale after a fall frost will taste particularly sweet.

More garlic recipes in this site

Share this Recipe