Now is the season for veggies. Our gardens are starting to produce, Farmer markets are opening and CSA's will deliver fresh vegetables to you. Garden fresh veggies are my favorite. Since I am already eating lots of salads, sometimes a new recipe is refreshing. Helen shared this recipe with me years ago and it still is one of my favorites.
Green Salad with Celery, Walnuts and Cranberries (The celery will surprise you in that it makes this salad fantastic)
Salad: Serves 4
In a large bowl, toss together:
- 10 cups mixed greens
- 1 ½ cups sliced celery
- ½ cup dried cranberries
- ½ cup chopped walnuts, toasted
Dressing:
Whisk together:
- ¼ cup cider vinegar
- 1 Tablespoon Dijon mustard
- ¼ cup olive oil
- ¼ teaspoon each salt and pepper
Toss salad with just enough dressing to lightly coat.
Good news is that I now have this fabulous dressing for other salads! It made a ton.
Need to transport this salad to work with you? I love using a mason jar. Its important how you layer the jar so the salad stays crisp and fresh. In a jar, start with your dressing on the bottom, then add the celery, cranberries, walnuts and lastly the mixed greens. When you are ready to eat, as you turn out the salad it becomes coated with the dressing or turn the jar several times then eat your salad right out of the jar. You can make it the night before and grab it right before heading out the door.
To your best health,
Coach Nancy