Recipe by Sina Mizrahi

Summery Salad with Dijon Vinaigrette and Sourdough Croutons

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Dairy Dairy
Easy Easy
1-2 Servings
Allergens
40 Minutes
Diets

Ingredients

Salad

  • 1 package Bowery Farms lettuce (such as Bowery Baby Butter Lettuce or any other kind)

  • 1 cup cherry tomatoes, quartered

  • 1 cucumber, thinly sliced

  • 1/2 nectarine, thinly sliced

  • 1/4 red onion, thinly sliced

  • 4-5 radishes, thinly sliced

  • 10 sugar snap peas, trimmed and sliced

  • 1/3 cup crumbled feta cheese

  • handful of croutons (see note)

Dijon Vinaigrette

  • 1 large clove garlic, minced

  • 1/4 cup extra virgin olive oil

  • 1 heaping tablespoon Dijon mustard

  • juice from 1/2 lemon or 1 tablespoon red wine vinegar

  • salt, to taste

  • pepper, to taste

Directions

1.

In a large bowl, combine salad components. Add dressing ingredients to a jar and shake well to emulsify. Pour over the salad and toss to coat. Top with croutons and serve.

Notes:

For homemade croutons, toss stale bread cut into cubes with salt, garlic powder, dried parsley, and oil. Bake on 375 degrees Fahrenheit for 20 minutes until crisp.

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Summery Salad with Dijon Vinaigrette and Sourdough Croutons

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