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

Steps

1. Wash all vegetables; peel, chop, slice and shred as directed.
2. Dressing:
3. Whisk together vinegars, honey, mustard, salt and pepper; let sit for a few minutes to allow flavors to meld; salt to dissolve.