Going Green Summer Salad

Are you looking for a nice fresh salad dressing that’s a bit different than the usual ranch or oil and vinegar?  This dressing is perfect for a great big summer salad.  It has a little less oil than a standard vinaigrette because the parsley adds extra flavor and texture to the mixture.  My initial intention was to use all green veggies in the salad to make it a truly green salad but I did toss in a few carrots and a tomato at the end.  I did like the idea of an all green salad but I had a few veggies in the refrigerator I wanted to finish off.

Parsley Vinaigrette

3 tablespoons red wine vinegar

3 tablespoons olive oil

1/3 cup chopped flat leaf parsley

¼ teaspoon Dijon mustard

½ teaspoon sugar

Small pinch of garlic powder (optional)

Salt and pepper to taste


Green Salad

Romaine or head lettuce, I used some of each

1 avocado, peeled and sliced

2 stalks of celery, chopped

1 small cucumber, diced

½ small green bell pepper, diced

Any other diced veggies you like

Croutons, if desired

Using a hand held blender or conventional blender, puree all vinaigrette ingredients.  Add salad ingredients to salad bowl.  Toss with dressing, add croutons if desired and enjoy!


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