Sometimes all I crave is a big bowl of veggies, which was the case the other evening. After rummaging around to see what I had on hand, I found asparagus, tomatoes, yellow peppers and onions – those sounded healthy and fresh. With some simple preparations, I cut my vegetables and tossed with a light basil vinaigrette. Leftovers, can be used to make a hearty frittata the next day!
Check out this easy recipe. It’s perfect for the upcoming 4th of July holiday. Make a huge bowl for all to indulge. Whether inside or out, this salad can withstand the heat. I think you’ll enjoy it.
Vegetables:
1 (10 oz. package) grape tomatoes
1 bunch asparagus, *blanched, cut into 1-inch pieces
1 yellow pepper, julienne sliced
1/2 red onion, thinly sliced
8 basil leaves, minced
Basil Vinaigrette:
1/2 cup Basil Olive Oil
1/4 cup Red Wine Vinegar
1 heaping teaspoon Dijon Mustard
1 teaspoon honey (if desired)
salt & pepper to taste
Note: Use whatever vegetables you have on had or complement each other. Add crumbled cheese, or vinaigrette of your choice. The above ingredients are perfect for an outdoor picnic. If recreating for your outdoor event, be sure to use ingredients that can withstand the heat.
Enjoy!!!