kitchen sink salad

Kitchen Sink Salad and Mustard Lemon Dressing

I love fresh, crunchy salad but I have to admit that if a salad takes too long to prepare it isn’t a week night staple for me. That’s why I like kitchen sink salad. Kitchen sink salad is easy to make and easy to adjust to the season. Just use any vegetables you have hanging around in your refrigerator. Add four cups of salad greens to three cups of mixed chopped vegetables. You can also cook up some sweet potatoes to add to the mixture. Yum!

The mustard lemon dressing is olive oil based. It’s made with the goodness of Canadian maple syrup, mustard, garlic and lemon juice. I prefer a tart dressing so this recipe is not too sweet. So if you like your salad sweet add a little more maple syrup.

kitchen sink salad and mustard lemon dressing

Store leftover dressing in the refrigerator and use it as a marinade for Tempe or Tofu. Sop up the marinade with Homestyle Bread. Delicious!


Kitchen sink salad with mustard lemon dressing

cutting peppers

3 cups mixed cut vegetables -I used 1 cup chopped cherry tomatoes, 1/2 cup chopped onion, 1/4 cup chopped radish, 1/2 cup chopped carrot, 1/2 cup chopped red bell pepper, 1/4 cup chopped carrot

4 cups salad greens. I like mixed organic greens

Toss greens with vegetables and place in a large bowl. Top with dressing.


3/4 cup olive oil

1/4 cup lemon juice

mustard lemon dressing

2 tsp maple syrup

1 tsp minced garlic

1 tsp dried parsley

1/2 tsp dried oregano

1/2 tsp Kosliks Balsamic fig and date mustard or your favourite mustard

1/4 tsp salt

1/4 tsp pepper

Add all ingredients to a dressing container or bowl. Shake or whisk ingredients until oil is mixed well with the other ingredients.

cutting celery

Drizzle over salad greens.

Try serving the salad with Bread Machine Rosemary Bread or Rosemary Parmesan Bread Machine Buns

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