Thursday, 28 August 2014


Confetti Salad with Carrot Juice Vinaigrette
Makes 6 servings
1 red bell pepper
1 yellow bell pepper
1 large zucchini or 2 small
1 large cucumber, peeled and seeded
1 large carrot or 2 small
1 4-5-inch broccoli head
12 cups ¾-inch dice iceberg lettuce
Optional: tomato, avocado, cooked shrimp, all in bite-size pieces
Carrot Vinaigrette (recipe below)
1. Cut the peppers, zucchini, cucumber and carrot into ¼-inch dice and place in a large bowl.
2. Cut as much stem as possible off the broccoli and save for another use. Cut into very small florets. Add to bowl. Mix all diced veggies evenly together.
3. In large flat salad bowls, place 2-3 cups diced lettuce and top with 1-2 cups diced veggies. Spoon generous amount of vinaigrette over salad and serve.
Note: Store any remaining diced veggies in airtight plastic containers and refrigerate for up to 5 days.*

Carrot Vinaigrette
Makes 1 cup, enough for 3-4 salads
½ cup carrot juice (preferably Bolthouse Farms), shaken well
¼ cup white balsamic vinegar (or rice wine vinegar)
1 large garlic clove, pressed
½ teaspoon kosher salt
1 tablespoon plus 1 teaspoon poupon mustard
1 packet Sweet ‘n’Low (or equivalent sweetener of choice)
1. Whisk all ingredients together in small bowl. Chill in covered container until use. Can be stored up to one week.
Note: Be sure to check the expiration date on carrot juice, or taste for freshness. Store unused juice in original bottle in fridge for around 1 week.*

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