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As the summer wanes and school goes back into session, my mind turns not to freshly-sharpened pencils... but to my favorite salad recipes for Sukkot. Sukkot is pretty much my favorite Jewish holiday of the year, because I love to eat outside and to celebrate the bountiful harvest, in all its forms.
Today, I tested out a sophisticated bistro salad recipe (a version of which I saw on the Food Network this past weekend) that I think my salad-eater fans out there will love. Those who do not eat vegetables (in my family, and others) will not find this salad to their liking. But hey, I promise I will give you my crazily good cauliflower mac and cheese recipe real soon.
The vinagrette recipe here is what's important. The veggies are interchangeable. Basically, I used what was in the fridge after the weekend.
Liz's simply fresh vinagrette:
1 tbsp dijon mustand
2-3 tbsp lemon juice
1 tsp garlic
1 tsp dried basil
1 tsp soy sauce
1/3 cup to 1/2 cup Extra Virgin Olive Oil
Whisk together. To this I added three cups of fresh spinach leaves, two chopped avocados, a handful of rough chopped grape tomatoes, and one rough chopped red bell pepper.
Garnish and enjoy! Bon Appetit!
For more Sukkot Salads, click here for Sukkot Salads III, or here for Sukkot Salads II.
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