Vegan Summer Crunch Salad Recipe
Mixed Greens, Shredded Cabbage, Carrot, Cucumber, Tri-Colored Cherry Tomatoes, Red & Yellow Pepper & Green Onion, with Maple Apple Cider Vinaigrette
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Ingredients
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Salad Ingredients
Method
Salad Preparation
- 1
Prepare the Vegetables
Wash and chop all fresh vegetables as indicated in the ingredients list. Make sure to rinse the mixed greens thoroughly and dry them using a salad spinner.
- 2
Mix the Salad
In a large mixing bowl, combine the mixed greens, shredded cabbage, grated carrot, diced cucumber, halved cherry tomatoes, diced red bell pepper, diced yellow bell pepper, and chopped green onion.
- 3
Make the Vinaigrette
In a small bowl or jar, whisk together 3 tablespoons of apple cider vinegar, 2 tablespoons of maple syrup, 1 tablespoon of olive oil, salt, and pepper to taste.
- 4
Dress the Salad
Drizzle the vinaigrette over the salad and toss gently until all the ingredients are well coated.
- 5
Serve
Serve immediately as a refreshing summer dish or refrigerate for 30 minutes for flavors to meld.