Slice very thin, and combine in a medium glass bowl:
1# Brussels sorouts
1/3c each: red and yellow bell pepper
6 green onions + tops
1 med. carrot
1c peanuts \ optional
1c craisins / optional
Dressing:
This is a modification of my Lemon-EVOO Salad Dressing.
In a 12oz. bottle shake together the following:
4oz. Greek Kalamata EVOO
4oz. fresh lemon juice + zest
1oz. Heinz Salad Vinegar
1T Spicy Brown Mustard
1t Lowrey's Garlic Salt
1/2t black pepper
1-2t raw local honey
If you want, once the dressing ingredients are in the bottle, shake then microwave for 15-20 seconds to warm everything. This makes it easier to combine well, and also releases the flavors quicker.
Pour enough over the salad to coat everything lightly. Stir or toss, then cover and chill, or leave on the counter, 30 minutes or longer to blend all the flavors.
I had a Wild Foodie Thought. . .I was going to leave out the peanuts and craisins, then in a couple days, put the leftover salad into a pot, add vegetable stock and make soup! The dressing on it would add great flavor. Then it could be eaten just like that, chunky, or blended. But this is always so good, I knew there wouldn't be any left after a day or two, so, this time I added the optional ingredients and had a big bowl for an early dinner tonight. It was wonderful!
As I was eating it I realized, the peanuts and craisins would also be great, for making a little different kind of soup. Simmer the leftover salad with chicken broth, then blend. Cool a bit then whisk in coconut milk or coconut cream, cinnamon and some red curry paste! 😃
Next time, I'll make extra, and put some aside for soup! . .Lin
(picture was taken before craisins, peanuts and dressing was added)
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