Crunch Time: Chopped Summer Salad with Lemon Vinaigrette
I just love chopped salad! This recipe is for crunch lovers like myself. The lemon vinaigrette is super refreshing, making this the perfect summer salad for those excruciatingly humid days. Use any of your favorite greens to substitute.
En- Joy and cook just for the love of it!
Chopped Summer Salad with Lemon Vinaigrette
Combine in big salad bowl. The bigger the better!
1 cup brussels sprouts (chopped), 1 fennel bulb (sliced thin), 1 cup cherry or tear drop tomatoes, 1 head Romaine lettuce (chopped), 2 cups arugula, ½ cup chopped walnuts, ¼ cup sunflowers seeds, 1 avocado (chopped), 1 head Italian parsley (coarsely chopped). For dressing, mix in small jar, 1 tablespoon favorite Dijon mustard, juice of 1 lemon, splash of white wine vinegar (or favorite vinegar), ½ cup extra virgin olive oil, salt and pepper, lemon pepper to taste. Shake well in jar and pour on salad. Serve immediately.