We make this often. It is easy to change it up by using various veggies depending on what you have on hand.
Very good, I served it with Chile-Rubbed Flat-Iron Steak and a whole wheat tortilla. I'll do this again.
This salad is simple and fresh, but dynamic with the lemon and mustard. I've had it twice now, and it pairs perfectly with a nice steak sprinkled with a little salt, pepper, and garlic powder. This combo makes for a super-quick meal on nights when I don't feel like devoting too much time to cooking. The second time, I also served sweet potato fries drizzled with olive oil and dusted with cumin, garlic powder, salt, and ground red pepper and broiled for 10 minutes. Yum!