Recipes

Korey's Chopped Salad

DATE: Monday, September 14th, 2009

Ingredients

Salad

1. 5 cups (1.25 L) chopped romaine or iceberg lettuce
2. 2 cups (500 ml) each: chopped red cabbage, blanched chopped carrots and corn kernels
3. 3 cups (750 ml) each:  blanched chopped  broccoli and seeded tomatoes
4. ½ cup (125 ml) each: finely diced green onion and crumbled Feta cheese Salt & pepper to taste

Dressing

1. ¼ cup (50 ml) olive oil
2. 2 tbsp (25 ml) lemon juice
3. 1 ½ tsp (7.5 ml) Dijon mustard
   

Preparation

1. In small bowl, whisk together oil, lemon juice and Dijon mustard; set aside.
2. Arrange lettuce on large serving platter.
3. Compose cabbage, carrots, corn, broccoli and tomatoes on top of lettuce beside each other
4. Top with green onion and Feta cheese.
5. Refrigerate until ready to serve.
6. Toss with dressing just before serving