Crunchy summer vegetables make great salads. I make big batches and snack on them for days, adding dressing only just before serving. Use my ingredient suggestions as just that, suggestions, and add in your favorite summer vegetables according to what is available at the market.
Ingredients
SERVINGS: Yield: 4–6 servings, with leftovers
- 2 cups chopped red cabbage
- 2–3 carrots, sliced into thin rounds
- 2–4 regular radishes or half a watermelon radish, sliced into thin rounds
- ½–1 cucumber, peeled and sliced into thin rounds (English or Serpent cucumbers do not need to be peeled)
- 1 cup snap peas, sliced on the diagonal into half or thirds
- ½ cup cherry tomatoes, halved
- ¼ medium red onion, halved and sliced thin
- ⅓ cup deseeded chopped bell peppers
- Handful of baby spinach or kale leaves
- ¾ cup cooked but firmer white beans (see note about cooking beans in the recipe on Page 47)
- Oven-roasted beets (optional)
- Parsley leaves (optional)
Preparation
Place all items into a large bowl and mix well. Serve with Herbed Yogurt Dressing (recipe on Page 50) or dress simply with lemon juice, olive oil and salt.
Extra salad may be stored, undressed, in the refrigerator for several days.
About this recipe
SHOP THE MARKET!
Check out the Farmers’ Market Guide in this issue and at EdibleMarinAndWineCountry.com for a list of local markets in Marin, Napa and Sonoma counties before you head out.
