Mandolin Garden Salad Recipe
I was over at Lizzy's for lunch the other day and she served this salad with Lizzy's Amazing Dressing at her luncheon. Recipe #463897. I just could not get over how great it was as all the vegetables were sliced "micro thin" on the Mandolin and served on the side.
Ingredients
- 1 cup tomatoes
- 1/2 cup red pepper
- 1/2 cup yellow pepper
- 1/2 cup red onion
- 1/2 cup onion (Walla Walla)
- 1 cup avocado
- 1/2 cup radish
- 1 cup crabapple
- 3 cups romaine lettuce (torn into pieces, loosely in cup)
- 3 cups iceberg lettuce (torn into pieces, loosely in cup)
- 1/2 cup parmesan cheese (grated)
Instructions
- Clean and dry lettuce the night before if possible or in the morning and put back into the crisper wrapped with a dampened paper towel.
- Just before serving on the thinnest setting available on the Mandolin slice all the vegetables and crabapples except the avocado slice the avocado into desired slices.
- Onto a platter put all vegetables, avocados and crab apples into sections and serve lettuce in a bowl separately.
- This salad can be served with the dressing all ready introduce with the vegetables or can be served 1/2 & 1/2 some of vegetables in the salad with the dressing all ready tossed with the remaining vegetables, avocados and fruit on the side we prefer the 1/2 & 1/2 style and topped with the grated cheese.
- This salad can of course be reduced or increased to almost any size!
- Serve with Recipe#463897.
Your Own Notes
Nutrition
Serving: 202gCalories: 123.7kcalCarbohydrates: 13.5gProtein: 5.3gFat: 6.4gSaturated Fat: 2gCholesterol: 7.3mgSodium: 141.9mgFiber: 3.9gSugar: 3.9g
Tried this recipe?Let us know how it was!