colorful summer veggie salad
Sweet & Tangy Colorful Veggie Salad
This vegetable salad recipe can easily be made LOW CARB.
Prep & cook time: 30 mins. (8 servings)
YOUR LOCAL FRESH SHOPPING LIST:
♦ 3 cups Broccoli & Cauliflower florets
♦ 2 Carrots (or a bag of julienned carrots)
♦ 1 small red or yellow Pepper
♦ 3 Scallions, chopped
♦ 2 T. (1/2 packet) Spitfire Gourmet Sweet & Tangy
♦ 2 T. EVOO (Extra Virgin Olive Oil)
♦ 1 tsp. Sesame Oil
♦ 2 T. Rice Vinegar
♦ 4 oz. crumbled Feta
♦ 1/2 cup Craisins
♦ 1 small can Mandarin Oranges
1. Clean and chop all the Veggies into small bite-sized pieces. (Be sure to use some of the green “chive” parts of the scallions, too.)
2. Whisk 2 T. (1/2 packet) Spitfire Gourmet Sweet & Tangy into 2 tablespoons EVOO, 1 tsp. Sesame Oil and 2 tablespoons Rice Vinegar (or any vinegar).
3. Toss the dressing with the veggies. Add 4 oz. crumbled Feta, 1/2 cup Craisins and 1 small can Mandarin Oranges, drained.
♦ Diced Jicama is a great healthy addition to this salad. GOURMET TIP: Don’t be afraid of this funny-looking root vegetable! Just hack the outer skin off, so you can enjoy the fleshy-white inside.