Farmer's Market Vegetable Salad
Come spring, the farmers market is overflowing with produce at the peak of freshness. When visiting your local market, take the time to speak to farmers and discuss their practices. Ask them about the different produce varieties and for any ideas on how to use them in the kitchen. You'll be surprised how much you can learn when you befriend a pro!
- 1 tablespoon Dijon mustard
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 2 tablespoons chopped parsley
- 2 teaspoons chopped chives
- 1/2 teaspoon freshly cracked black pepper
- 1 quartered and sliced (about 2 cups)
- 1 yellow squash, quartered and sliced (about 2 cups)
- 1 pint cherry tomatoes (about 2 cups)
- 4 large hard-boiled eggs, quartered and lightly salted
- 6 cups mixed lettuce greens
- 1/2 cup crumbled goat cheese
- Wash all produce.
- In a small mixing bowl, whisk together the mustard and vinegar. Gradually whisk in the olive oil and continue whisking until well combined. Stir in the parsley and chives and season to taste with pepper.
- To a large serving bowl add the lettuce, cucumber, squash and tomatoes. Pour dressing over the top and toss gently.
- Portion lettuce mixture into individual salad bowls or plates and garnish with egg and goat cheese. Serve immediately.
- Recipe provided by The Cutting Board Blog, courtesy of Sara Haas, R.D.N.
Per serving: 208 kcal cal., 19 g fat (4 g sat. fat), 5 g carb., 1 g fiber, 3 g sugar, 6 g pro.. Percent Daily Values are based on a 2,000 calorie diet