Morning Blend

Actions

RECIPE: Veggie Stick Salad with Balsamic Vinaigrette

Posted: 9:47 AM, Jul 18, 2018
Updated: 2018-07-18 16:47:43Z
Veggie Stick Salad:
1 cup jicama (cut and peeled into thin strips)
1 cup cucumber (peeled and cut into thin strips)
1 cup zucchini (peeled and cut into thin strips)
¼ cup red onion (peeled and cut into thin strips)
1/3 cup yellow pepper (cut into thin strips)
1/3 cup red pepper (cut into thin strips)
1/3 cup carrots (peeled and cut into thin strips)
¼ cup feta cheese crumbled
6 fresh mint leaves (cut into thin strips)
2 pinches Kosher salt
2 pinches black pepper
 
Dressing:
1/3 cup Open Nature® Balsamic Vinaigrette
1 Open Nature® Egg yolk
2 Tbs. lemon juice
 
Steps (Directions)
 
Veggie Stick Salad:
  1. Prepare veggies by slicing in sticks
 
Dressing:
  1. Prepare the dressing: put balsamic vinaigrette dressing, egg yolk and lemon juice together in blender.
  2. Pulse blender to get the ingredients blended, then turn to high speed and allow to run for 15-20 seconds.
  3. Dress combined vegetables with feta cheese, then add fresh mint and season. Serve immediately.

 

Courtesy Of Albertson's