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Categories:
broccoli florets leeks portobello mushrooms zucchini salad greens garlic apple cider vinegar olive oil sherry will salt
Viewed: 26 - Published at: 5 years agoIngredients
- 8 small broccoli florets
- 8 asparagus tips
- 4 small leeks, washed thoroughly
- 1 small rutabaga, cut into thin strips
- 2 portobello mushrooms, thinly sliced
- 2 zucchini, thinly sliced
- 4 cups assorted salad greens or 6 romaine lettuce leaves
- 1 garlic clove, crushed
- 2/3 cup apple cider vinegar
- 1/3 cup olive oil
- 2 tablespoons sherry
- 2/3 teaspoon prepared mustard (any kind will do)
- Salt and pepper
Method
- Blanch the broccoli, asparagus, leeks, rutabaga, mushrooms, and zucchini in boiling water for 5 minutes.
- Drain and set aside, keeping warm.
- Prepare the vinaigrette: In a blender, combine the garlic, vinegar, olive oil, sherry, and mustard.
- Add salt and pepper to taste and puree.
- Moisten the vegetables with the vinaigrette and arrange on top of the salad greens.
