Chopped vegetable salad
Discover a delightful medley of fresh, crispy veggies in this chopped vegetable salad. Packed with flavors and textures, it's a perfect dish for a healthy meal.
Ingredients:
- 1/2 teaspoon dry English mustard dissolved in 1 tablespoon water
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons red wine vinegar
- 1/3 cup pure olive oil
- 2 tablespoons prepared chili sauce
- 2 tablespoons finely chopped watercress leaves
- 2 tablespoons chopped cooked bacon
- 1/2 cup each diced carrot, celery, fresh-cooked beets, red peppers, yellow peppers, cucumbers, and tomatoes
- 1 small Bibb lettuce, washed, dried, and torn into bite-size pieces
- 1 1/2 cups shredded iceberg lettuce
Instructions:
- Place the mustard paste, salt, and pepper in the bowl of a food processor that has a steel blade attached. Blend the ingredients together quickly by pulsing them. Gradually add the vinegar while pulsing continuously. Slowly pour the olive oil into the mixture in a patient and steady flow to create a smooth and creamy emulsion similar to mayonnaise. You can store the dressing in the refrigerator for up to 1 week. When you are ready to serve, mix in the chili sauce, watercress, and bacon to finish the traditional "21" Lorenzo Dressing.
- Combine the rest of the salad components in a large bowl and mix them with the prepared dressing.
Summary:
- Calories: 899 kcal
- Fat: 80 g
- Protein: 13 g
- Carbs: 40 g
- Potassium: 1739 mg
- Magnesium: 94 mg