Veggie Plate Menu

Capitalize on the bounty of late-summer produce. (Serves 8)

Veggie Plate Menu

* Combine 4 cups torn romaine lettuce, 1 bunch trimmed watercress, 1/2 cup thinly sliced radishes, 1/2 cup julienne-cut carrot, 1/2 cup thinly sliced red onion, and 1/2 cup thinly sliced English cucumber. Combine 3 tablespoons extravirgin olive oil, 3 tablespoons sherry vinegar, 1 tablespoon minced shallots, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Drizzle dressing over salad; toss to coat.

Cooking Light, August 2008
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