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Salad
Mexican
8 servings
20 minutes
0 minutes
A colorful fresh salad that can be easily tossed in a large bowl, or made fancy for guests. Make extra for the next day!
1/2 cup olive oil
1 tablespoon Dijon mustard
1 tablespoon chives, minced
2 tablespoons organic Italian parsley, leaves minced
Salt to taste
12 Tatuma Squash, julienne cut
1 medium organic carrot, julienne cut
1/2 large Organic Red Bell Pepper, julienne cut
1 medium organic leek, including some of the green tops
In a small bowl, combine the lemon juice, olive oil, mustard, chives, parsley, and salt and pepper to taste and whisk to blend well; Reserve.
In a large bowl, combine the squash, carrot, pepper, and leek. Add the reserved dressing to taste and toss well.
For an elegant salad course, bundle individual servings of this colorful mélange in lettuce leaves and tie each packet with a whole chive that has been softened by dipping briefly in boiling water.
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