Organic Spring Vegetables:1 cup English cucumbers (seeded + chopped)1 cup red bell pepper (chopped)1 cup yellow bell pepper (chopped)½ cup sliced red radish½ cup carrots (chopped)½ cup broccoli florets½ cup red onion (diced)½ cup green onion (chopped)½ cup garbanzo beans
For the Dressing:
1 tbsp fresh lemon juice2 tbsp white wine vinegar1/4 cup olive oil1/2 tsp salt
2 tbsp Dijon mustard
1/8 tsp black pepper (fresh ground)2 garlic cloves (minced)
3 cups Arugula lettuce
Chop the vegetables into bite-sized pieces and combine in a large bowl.
Whisk together the dressing ingredients in a small bowl. Pour dressing over salad, let marinate for 15 minutes (or make up to a day ahead) and toss periodically, then add arugula just prior to serving and toss to combine, taste and season if necessary.
Adapted from Chef Bernard Kinsella
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This recipe was most recently featured in
Boston Organics Newsletter No. 32 of 2012.