Lovely main dish salad for a relaxed summer evening on the patio. I omitted the chickpeas, but served the salad with homemade hummus and a small platter of carrots, celery and green pepper. Served with white wine and nice loaf of bread, and candles on the table.
This was a great salad and incorporated so many wonderful vegetables! The dressing was so good, too, and will be great on other salads as well. The only changes I made was I left out the chickpeas (didn't have them) and substituted fresh basil for the mint since I didn't have mint. Other than that, I made as directed. I will definitely make this again!
The vinaigrette dressing is wonderful. I cheated and used canned beets that I had in the pantry.
We've had this a couple of times now, and although it's in a July issue it really can be seasonless (note the date) with dried or frozen fresh herbs. I had red beets on hand so I used golden grape tomatoes to preserve the color mix, and I used soaked and cooked chickpeas. The salad is surprisingly filling and satisfying, and I agree that the dressing could have multiple applications. It's a stand-alone recipe that invites only a slice of focaccia and/or a glass of wine.
Love this dressing & many ingredients in this recipe! I used a roasted walnut oil, which gives a better flavor I think. I did make some changes based upon our preferences and what was in the fridge. My salad consisted of organic baby salad greens, beets, tomatoes, goat cheese and the dressing as is from the recipe. The dressing I'm sure has many applications in other salads.
This is a great salad! Definately use all market ripe produce because they are showcased in this recipe. I am in love with in-season salads that mix up the weekly mundane greens and Cooking Light is great for that.