Rainbow Salad with Sherry Walnut Vinaigrette
Description
Make this salad with the listed ingredients or tailor it with your favorites or whatever you have on hand. Use really good quality ingredients for the vinaigrette to get the best taste.
Ingredients
6 asparagus spears, peeled and chopped
5 spears broccolini, or ½ head regular broccoli, stems peeled, chopped
1 1/2 c. shredded red and or white cabbage
2-3 carrots, thinly sliced and julienned
1 yellow beet, thinly sliced and julienned
½ c. fresh peas from the pod
½ c. sugar snap peas, sliced across into 3-4 pieces
3-4 stalks celery, sliced across into ½ inch pieces, plus leaves
2 white purple skinned kohlrabi, thinly sliced and julienned
4 radishes, cut in half and sliced into half moons
2 Persian cucumbers, cut in half and sliced into half moons
1-2 hot red peppers, seeded and finely chopped
¼ c. roasted sunflower seeds
1/3 c. dried cranberries
Sherry Walnut Vinaigrette:
1/3 c. sherry vinegar
1/4 c. balsamic vinegar
1 T. honey
2 t. Dijon mustard
½ t. kosher salt
freshly ground black pepper
¼ c. walnut oil, divided
2/3 c. extra virgin olive oil, divided
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Wash all vegetables; peel, chop, slice and shred as directed.
Dressing:
Whisk together vinegars, honey, mustard, salt and pepper; let sit for a few minutes to allow flavors to meld; salt to dissolve.
Slowly drizzle in ½ of the walnut oil, whisking continuously. Then do the same with the olive oil.
Once dressing starts to thicken, add the oil more quickly in a slow stream, but stopping periodically to make sure it's fully blended. Continue adding in the rest of the walnut and olive oil.
Taste the dressing. If it's too bland add in more vinegar. Too sour? It may need more oil, more honey, or both.
Store in a lidded jar for up to 2 weeks.
For salad:
Toss all prepared ingredients together in a bowl. Drizzle approximately ¼ c. dressing on salad; toss well. Add more dressing as desired. Season with salt and pepper, to taste. Allow salad to sit for at least 15 minutes before serving.
4-6 servings.
Prep Time
Cook Time
PT0M