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