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Crisp Side Salad

SUBMITTED BY: Craig Miller

"'The light dressing Craig Miller serves over his crunchy combination of colorful salad fixings contains just a hint of sweetness. 'I like to make the dressing ahead to let the flavors blend,' remarks the Torrance, California cook."
RECIPE RATING:
The reviewer gave this recipe 2 stars. This recipe average a 4 star rating.
Read Reviews (1)
PREP TIME  10 Min
READY IN  10 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1/4 cup olive oil
  • 2 tablespoons cider vinegar
  • 4 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups torn salad greens
  • 3/4 cup sliced zucchini
  • 2 medium carrots, sliced
  • 2 celery ribs, sliced
  • 2 green onions, sliced
  • 1/4 cup seasoned croutons
  • 1 tablespoon whole almonds, toasted
  • 1 tablespoon sesame seeds, toasted

DIRECTIONS

  1. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, salt and pepper; shake well. In a large salad bowl, combine the greens, zucchini, carrots, celery and onions. Drizzle with dressing and toss to coat. Top with croutons, almonds and sesame seeds.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 11, 2007 by Sarah
I loved it, a little oily though, needs more vinigar for my taste...I used 2 green onions... MORE


 
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