Chef Mary and “Living Inspired” host, Karen Shayne, team up in the kitchen for a light, healthy vegetable salad. Anything goes in your kitchen with these two! Check out more on New Focus Network today!
Garden Vegetable Salad w/ Lemon Vinaigrette
This is one of my favorite salads! It is a delicious and colorful salad perfect for any meal, especially a picnic. Super healthy served over a bed of arugula and paired with grilled salmon or chicken.
1 pint cherry tomatoes cut in half
1 sweet pepper, seeded and large dice
1/2 cup red onion, chopped
2 scallions, chopped
1 English cucumber, sliced
1 cup celery, chopped
1 14 ounce can whole artichoke hearts, coarsely chopped
1 tablespoon capers
½ cup Kalamata olives, pitted and cut in half
¼ cup fresh basil, chopped
Vinaigrette
1 shallot coarsely chopped
2 garlic clove
1/4 cup lemon juice
1/4 cup champagne vinaigrette
1/2 teaspoon oregano
1/2 teaspoon thyme
2 teaspoons capers
2 teaspoons Dijon mustard
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 – 2 tablespoon honey (depending on your taste)
1 cup olive oil or sunflower
8 – 10 leaves fresh basil, chiffonade
In a medium bowl add all the salad ingredients. Set aside while you prepare the vinaigrette.
In a blender add vinaigrette ingredients, except for oil. Blend till smooth, and slowly add the oil in a stream till it has emulsified. Makes 2 cups.
Pour some of the vinaigrette over the salad and stir to coat. Marinade in refrigerator 1 hour. Add the basil just before serving.
