An American Quilt Chopped Salad Recipe
Ingredients
| Garlic | 1 Teaspoon, minced (DRESSING) | |
| Red onion | 2 Tablespoon, finley diced (DRESSING) | |
| 2 tablespoons Dijon-style mustard | ||
| Balsamic vinegar | 1/3 Cup (16 tbs) (DRESSING) | |
| 2 tablespoons reduced-sodium soy sauce | ||
| 1 tablespoon plus 1 teaspoon olive oil | ||
| 1 teaspoon each arrowroot and honey | ||
| Salt | 1/4 Teaspoon (DRESSING) | |
| Chopped green onion | 1/2 Cup (16 tbs), unpeeled (DRESSING) | |
| 1/2 cup fresh corn kernels or frozen, thawed, or canned, drained | ||
| 1/2 cup finely diced radicchio or red cabbage | ||
| Lettuce leaves or red cabbage leaves, for serving | ||
Directions
1. Dressing: Place all dressing ingredients in blender. Blend until well mixed; there will still be little pieces of onion. Pour into small saucepan. Heat gently, stirring. Do not boil. Let cool. Then chill. You should have about 3/4 cup dressing.
2. In serving bowl combine all chopped and diced vegetables. Chill. Just before serving, add 1/4 cup dressing to vegetables in bowl. Toss to combine. Taste and add more dressing if you like. Arrange each portion of salad on a lettuce leaf or red cabbage leaf on a serving plate.
2. In serving bowl combine all chopped and diced vegetables. Chill. Just before serving, add 1/4 cup dressing to vegetables in bowl. Toss to combine. Taste and add more dressing if you like. Arrange each portion of salad on a lettuce leaf or red cabbage leaf on a serving plate.
Chef
