Leafless salad

Time 45 minutes
Yields Serves 4 to 6 as a first course or side dish
Leafless salad
(Los Angeles Times)

Combine the carrot, sugar snaps, tomatoes, radishes, broccoli, bell pepper, cucumber, cabbage and onion in a salad bowl; toss until well mixed.


Whisk the mustard and vinegar together in a small bowl, then whisk in the olive oil. Add the garlic and basil.


Pour the dressing over the salad and toss until coated. Season well with salt and pepper.

Other raw vegetables can be substituted for any listed here. When corn is coming into season, add the raw kernels cut from two ears of corn.

Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.