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Saturday, 28 December 2013

Individual Green Salad with Chilli Dijon Salad Dressing

‘Cooking Uncovered‘  all copy rights preserved  

By: Miriam Borys  

Yield: 2 salads 

1 large tomato
1 cup of bell peppers - your choice (in this 
recipe I use yellow, red and orange bell 
peppers which are so tasty
1/2 cucumber 
4-6 olives - green sicilian
3/4 package (5oz. package) of Herb Blend 
Salad Mix  or lettuce of choice
4 basil leaves  - fresh

Chilli Dijon Dressing:
1/2 cup olive oil
1/4 cup white balsamic or wine vinegar
1/2 red chilli (or more if you like it hotter)
3 drops of hot sauce
1 tsp. dijon mustard
salt & pepper

Wash & dice bell peppers, cucumber & tomatoes of choice. 
(peeling not necessary if using an english cucumber)
Wash basil leaves and cut chiffonade  
Chop up 4 sicilian green olives. Use 2 olives per salad.
On a dinner plate arrange salad greens of choice. 
Top with diced tomatoes, cucumbers, bell peppers, and fresh basil.
In a bowl measure out the vinegar and olive oil.  
Add the diced hot chili, salt & pepper, hot sauce and mustard.
Whisk until emulsified.
Spoon dressing over salad and add roasted chicken if desired.  Enjoy!

Chef Miriam Little Borys, B.Ed., MA.
'Cooking Uncovered'

Chiffonade - a chopping technique in which herbs or leafy green vegetables (such as spinach and basil) are cut into long, thin strips. This is accomplished by stacking leaves, rolling them tightly, then slicing the leaves perpendicular to the roll.

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