Root Vegetable Salad with 3-1-2 Balsamic Honey Dijon Dressing

I shared our recipe for the spicy-tangy-easy 3-1-1 Balsamic Honey Dijon salad dressing yesterday and one of you told me privately that you’ll be making it in the next few days. Yay! (I love this validation.)

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Yesterday’s simple salad with the 3-1-1 dressing

We had some dressing left over and here’s what we did with it today.

 

I gathered some random root vegetables that were left over from holiday meals, some toasted pecans, and about a half cup of chopped bell pepper that didn’t get used in last night’s Lobster and Shrimp Pasta Carbonara (another story!). The root vegetables were fennel, a radish, a bit of cauliflower, 1½ carrots and a clove of garlic. I knew these crunchy superstars would be great when paired with the tangy dressing – and I desperately needed a healthy, high-fiber salad to go with our creamy and decadent Lobster and Shrimp Pasta Carbonara.

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The crunch and tang of the root vegetable salad was perfect with the carbonara

I didn’t jot down the ingredients exactly, but here’s the gist of the salad. It rocked! It was a perfect compliment to the very rich main course.

Ingredients

  • ½ cup of sliced fennel bulb
  • 2 tbsp chopped fennel fronds
  • 1 large radish, halved and sliced thinly
  • ½ cup roughly chopped bell pepper
  • ¼ cup sliced cauliflower
  • 1 clove garlic, chopped
  • 2 tbsp 3-1-1 dressing – or the 3-1-2 version if you want spicy
  • ½ cup toasted pecans, chopped
  • salt and freshly ground pepper

Cooking Instructions

Combine all ingredients in a small bowl, then season with salt and pepper.

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The root vegetables and leftover chopped bell pepper
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Chopped veggies, nuts and fennel fronds wait for the dressing
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This salad feeds about 4 very happy people as a side dish

While this was a throw-down salad to use what we already had, it could star in its own show by accompanying a protein like grilled or seared scallops, grilled chicken breast (drizzle more dressing over the chicken!), grilled shrimp, or even grilled tofu for a vegan meal.

Copyright 2018, Glover Gardens

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