FOUR SEASONS BREEZE | JULY 2020 17
DRESSING INGREDIENTS
• Finely grated zest of one lemon, about a teaspoon
• 4 Tablespoons freshly squeezed lemon juice
• 2 teaspoons sugar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon fine sea salt, or to taste
• 6 to 8 Tablespoons extra virgin olive oil, less oil will result in a
stronger lemon flavor
• Freshly ground black pepper to taste
DRESSING DIRECTIONS
In a small bowl, whisk together the lemon zest, juice, sugar,
mustard, and salt, whisking until the sugar and salt are dissolved.
Add 6 Tablespoons of the oil in a slow stream, whisking constantly
until the dressing is emulsified (well blended). Taste, add pepper
and salt to taste. If desired, add the remaining oil in a slow stream,
whisking constantly. The vinaigrette may be prepared up to three
days ahead of time. Store in refrigerator in an airtight container.
SALAD INGREDIENTS
• 2 Cups grape tomatoes (approximately a pint), cut in half
• 2 Cups cucumber, quartered lengthwise and cut into ½" slices
• 1/2 Cup red onion, halved, peeled and thinly sliced
• 1-1/2 Cup orange or yellow bell pepper, seeded and cut into ½"
dice
• 2 Tablespoons chopped fresh basil leaves
• Optional add ins or substitutions:
zucchini and or yellow squash cut
into ½" slices, diced jicama, cooked
sweet corn, julienned carrots
SALAD DIRECTIONS
Place all the salad ingredients in a
large bowl. Pour the desired amount
of salad dressing over the vegetables,
tossing gently until well combined
and evenly coated with dressing.
Summer Vegetable Salad with Lemon Vinaigrette Summer Vegetable Salad with Lemon Vinaigrette
By Irene Welker
Summer has arrived bringing an abundance of fresh vegetables. If you are anything like me, you
can't get enough of summer's bounty. Here is a versatile salad that can be adapted to use any
fresh vegetables you have on hand. Feel free to adjust the amounts or types of vegetable to suit
your taste. Contact me at irenewelker55@gmail.com to let me know how you liked the recipe
and/or what you did to make it your own. Serves 4.
