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.
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
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
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.
Drizzle over salad greens.
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