Gluten Free Salad with Garden Vegetables and Balsamic, Pomegranate Vinaigrette

Last updated 9 months ago

Serves 6

For the Salad

1 pound of mesculin mix

2 carrots shaved with peeler and soak in ice water for 1 hour

1 zucchini washed and sliced

1 red pepper washed and cut into 1 inch squares

6 radish sliced thin

8 oz of slivered and toasted almonds

For the Dressing

1\4oz balsamic vinegar

2 oz pomegranate molasses

1 cup of vegetable oil

1 tbl Dijon mustard

Method

In mixing bowl place vinegar, molasses and mustard.

Slowly drizzle in oil whilst whisking until vinaigrette is emulsified.

Season with salt and pepper to taste.

Gently tossed vegetables and salad green with enough vinaigrette to cot but do not over dress.

Sprinkle toasted almond on top for crunch and garnish.

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