Chef Ida Rodriguez
Tatuma Summer Garden Salad
Category
Salad
Servings
8 servings
Prep Time
20 minutes
Cook Time
0 minutes
Author:
Chef Ida Rodriguez
A colorful fresh salad that can be easily tossed in a large bowl, or made fancy for guests. Make extra for the next day!
Ingredients
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3 tablespoons organic lemon juice, freshly squeezed
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1/2 cup olive oil
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1 tablespoon Dijon mustard
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1 tablespoon chives, minced
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2 tablespoons organic Italian parsley, leaves minced
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Salt to taste
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12 Tatuma Squash, julienne cut
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1 medium organic carrot, julienne cut
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1/2 large Organic Red Bell Pepper, julienne cut
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1 medium organic leek, including some of the green tops
Directions
In a small bowl, combine the lemon juice, olive oil, mustard, chives, parsley, and salt and pepper to taste and whisk to blend well; Reserve.
In a large bowl, combine the squash, carrot, pepper, and leek. Add the reserved dressing to taste and toss well.
Recipe Note
For an elegant salad course, bundle individual servings of this colorful mélange in lettuce leaves and tie each packet with a whole chive that has been softened by dipping briefly in boiling water.
Filed in:
Chives,
Garden Salad,
Lemon Dijon Vinaigrette,
Mexican Squash,
Organic Bell Pepper (Red),
Organic Bell Peppers,
Organic Carrots,
Organic Italian Parsley,
ORganic Leeks,
Organic Lemons,
Organic Red Bell Pepper,
Summer Salad,
Tatuma Squash,
Tatuma Summer Garden Salad
