This versatile recipe uses whatever delicious seasonal vegetables are available
This versatile recipe uses whatever delicious seasonal vegetables are available. Feel free to substitute other vegetables and experiment with different dressings. Using a quality commercially prepared salad dressing can save some time and effort in this busy season. I like to use raspberry vinaigrette for this salad.
2 cups (500 mL) green beans, chopped, blanched and drained
1 cup (250 mL) zucchini, sliced and quartered
1 large red bell pepper, sliced
1/2 cup (125 mL) Spicy Honey Roasted Pecans (see recipe)
1/4 cup (60 mL) dried cranberries
1/4 cup (60 mL) fresh dill, chopped
1/4 cup (60 mL) roasted garlic cloves
1/4 tsp (1 mL) freshly ground black pepper
3/4 cup (185 mL) raspberry vinaigrette dressing
Add all ingredients to a large salad bowl. Toss to combine. Chill and serve. To "extend" the size of the salad, serve on fresh greens. Serves 4.
Source: alive #266, December 2004