-1 1/2 cups peeled and chopped apple
-1 cup chopped cucumber
-2/3 cup diced red onion
-2/3 cup chopped sweet orange pepper (I like the gypsy variety)
-1/4 cup raw pumpkin seeds
-Fresh herbs for garnish (I used parsley and tarragon)
Vinaigrette Ingredients:
-1/2 cup balsamic vinegar
-3 tablespoons local honey (vegans sub with 3 tablespoons coconut nectar and maybe a drop or two of stevia to your sweet preference, perhaps maple syrup would work as a sub too)
-3/4 cup extra virgin olive oil
-1/2 teaspoons salt
-1/2 teaspoon garlic granules
-1/2 teaspoon onion granules
-1 teaspoon dijon mustard
How To:
1. To a blender, add in the vinegar, honey, salt, garlic grans, and onion grans. Blend on low for 10 seconds.
2. Keep the blender running on low and drizzle in the oil very slowly.
3. Then add in the mustard. Blend on medium-high for 10 seconds.
4. Adjust salt and other flavors to taste.
Notes:
*I’ve included two links above to the products I use. I buy them in town, but I wanted to give you an example of what I am using.
Gorgeous salad Amber. My husband calls these dinner salads and though he didn’t know what to make of them at first, he really enjoys them now. I love all the vibrantly healthy colors here! I love the bigger batch salad dressing.I’ll be able to use it all week long.
Yum! I’m eating so many salads lately, so this recipe comes at a great time. I didn’t know you were in Northern CA…I used to live in Portland and just love that region.
This salad sounds amazing Amber- my favourite salad combinations always include apple and a mustard dressing!
oh my gosh Amber that salad looks SO GOOD!! i love the mix of crunchy ingredients! yum! Hope you had a great 4th of july!