VEGETABLE SALAD + GARLIC DRESSING

Keep it light and healthy with this chopped vegetable salad with fresh summer vegetables and zesty, lip smacking lemon-garlic dressing! It’s quick, easy and customizable.

INGREDIENTS

Salad

• 1 English cucumber (about 2 cups), chopped
• 1 medium yellow bell pepper, chopped
• 1 medium orange bell pepper, chopped
• handful grape tomatoes, halved or quartered
• 1/4 red onion, diced (or 2 – 3 scallions, sliced)

Garlic Dressing

• 2 – 3 garlic cloves, minced
• 1 medium lemon, juice of
• 1 tablespoon extra virgin olive oil
• 1 heaping tablespoon Dijon or stoneground mustard
• 1 – 2 tablespoons water
• himalayan salt, to taste
• fresh cracked pepper or lemon pepper, to taste

INSTRUCTIONS

Dressing: In a small bowl combine the dressing ingredients and mix well, set aside.

Assemble salad: In a large bowl, add the cucumber, bell peppers, tomatoes and onion. Pour dressing over vegetables and toss gently to coat.

Chill: Chill in the refrigerator for a few hours or enjoy at room temperature.

Serve: Salad can be enjoyed as is, or served on a bed of leafy greens or whole grain pasta..

Store: Leftovers can be kept in the refrigerator for up to 5 – 6 days in an airtight container.