Summer Vegetable Salad

Recipe

I got this salad recipe from the book Simply Salads by Jennifer Chandler.  It seems refreshing and perfect for an appetizer—especially if the ingredients you use come from your own garden or local market during the Summer season.

Summer Vegetable Salad

You will need:
-1 and 1/2 cups of Champagne Vinaigrette (see below for details)
-1 bag (5 ounces) Fresh Herb Blend
-1/2 red onion, halved and thinly sliced
-2 patty pan squash, sliced lengthwise and cut into thin matchsticks
-2 baby zucchini, sliced lengthwise and cut into thin matchsticks
-1/2 cup cherry tomatoes, halved
-1 red bell pepper, seeded and thinly sliced
-4 radishes, trimmed and thinly sliced into rounds
-1/2 cup shredded aged Monterey Jack cheese

Prepare the Champagne Vinaigrette dressing:
-2 tablespoons champagne vinegar
-1 shallot, minced
-6 tablespoons extra virgin olive oil
-Kosher salt and freshly ground pepper
In a small bowl whisk together the vinegar and shallots.  Slowly add the oil in a steady stream, whisking to emulsify.  Season with salt and pepper to taste.  Makes about 1/4 cup.

In a large salad bowl, toss together the Fresh Herb Blend, onion, squash, zucchini, tomatoes, red bell pepper, and radishes.  Add the vinaigrette to taste and toss gently.  Garnish with Monterey Jack cheese.  Serve immediately.

It is amazing to think of all the combinations one can make when it comes to salads.  It can never end if you play around with different ingredients and toss them together!  Salads are yummy and easy for Summer, which is why I decided to share this recipe.  Hope you give it a try!

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