Fresh Vegetables Delight Recipe

Wash and dry greens

Rinse the mixed salad greens thoroughly in cold water, then spin or pat dry. Place in a large salad bowl and set aside.

Slice cucumber

Trim the ends of the English cucumber. If skin is thick, peel halfway for a stripe effect. Halve lengthwise and thinly slice across into half-moons (about 1/8–1/4-inch thick). Add to the bowl.

Halve tomatoes

Rinse and dry cherry tomatoes, then halve them. Add to the bowl with the greens.

Slice bell peppers

Remove seeds and membranes from red and yellow bell peppers. Cut into thin strips or small dice (about 1/2-inch). Add to the bowl.

Julienne carrots

Peel the carrots and cut into thin matchstick pieces (julienne) or use a vegetable peeler to create thin ribbons. Add to the bowl.

Thinly slice radishes and onion

Trim radish tops and bottoms and slice very thinly. Thinly slice 1/4 of a red onion into half-moons. Add both to the bowl.

Add herbs and seeds

Chop parsley and basil finely and sprinkle over the vegetables. If using, toast sunflower seeds or walnuts in a dry skillet over medium heat for 2–3 minutes until fragrant; cool slightly and add to the bowl.

In a small bowl or jar, combine lemon juice, red wine vinegar, Dijon mustard, honey (or maple syrup), and minced garlic. Whisk or shake to blend.

Slowly stream in the extra-virgin olive oil while whisking continuously (or add to the jar and shake vigorously) until the dressing emulsifies and thickens slightly.

Season with salt and freshly ground black pepper. Taste and adjust acidity or sweetness: add up to 1 teaspoon more honey for sweetness or 1 teaspoon more lemon juice for brightness.

Just before serving, drizzle 2–3 tablespoons of the vinaigrette over the salad (reserve any extra in the refrigerator for up to 3 days).

Gently toss the salad with tongs until vegetables are evenly coated. Add more dressing only if needed to avoid wilting the greens.

Transfer to a serving bowl or individual plates, garnish with a few extra herb leaves and a sprinkle of toasted seeds or nuts, and serve immediately.