Here is an excellent way to enjoy your local farmer's market produce. You can throw in all of your favorite ingredients, depending upon what is available that day. The lime vinaigrette is an excellent light dressing for any occassion. We love to experiment with our proportions and tested this Cooking Light recipe to ensure we provided the right measurements. We often leave out the dijon if we want a sweeter flavor.
Vinaigrette
3 tablespoons fresh lime juice (usually one lime)
2 teaspoons honey
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons extravirgin olive oil
Whisk together everything except the olive oil. Then slowly whisk in the oil until it is well incorporated. Pour over the finished salad just prior to serving. Will last 3 days in the refrigerator.
4 cups torn lettuce (romaine, boston bibb, red leaf or a mixture)
1 cup pear tomatoes, halved or cherry tomatoes
1 cup chopped peeled traditional or lemoncucumber
1/2 cup finely chopped orange bell pepper
1/2 cup thinly sliced radishes
2 tablespoons chopped fresh chives
1 small yellow squash, halved lengthwise and thinly sliced (about 1 cup)
1 chopped avocado
1/4 cup slivered almonds (optional)
Combine ingredients, add dressing and serve. Great alone or with grilled goodies.
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