Total time: 45 minutes
Servings: 4 to 6 as a first course or side dish
Note: By Regina Schrambling (June 7, 2006). Other raw vegetables can be substituted for any listed here; e.g. when available, add the raw kernels cut from two ears of corn.
1 carrot, peeled and grated
1 cup small, tender sugar snap peas, strings removed and ends trimmed
8 grape tomatoes, cut in half lengthwise
4 radishes, cut in half and then into thin slices
8 small broccoli florets
1 small red bell pepper, cored, seeded and diced
1/2 small cucumber, peeled, seeded and diced
1/2 cup thinly sliced red cabbage
1/4 cup thinly sliced red onion
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
3 tablespoons olive oil
1 clove garlic, minced
2 tablespoons minced fresh basil
Salt and pepper to taste
1. Combine the carrot, sugar snaps, tomatoes, radishes, broccoli, bell pepper, cucumber, cabbage and onion in a salad bowl; toss until well mixed.
2. Whisk the mustard and vinegar together in a small bowl, then whisk in the olive oil. Add the garlic and basil.
3. Pour the dressing over the salad and toss until coated. Season well with salt and pepper.