Скачать или смотреть EASY & DELICIOUS Summer Produce salad with Creamy sundried tomato dressing with what u have at home

This is a delicious Summer Salad recipe you can make using all the vegetables you have at home. It’s a great way to use up vegetables you have at home so I love making this from time to time. So something about me, I am not a huge fan of salads but this dressing is the main exception. It is tangy and creamy with the perfect amount of earthiness. I love adding goat cheese to give it that creamy texture which adds so much flavor as well. I use a mixture of greens and roasted vegetables and top it with some fresh fruit, nuts, and crotons for that crunch.

It is really healthy and delicious. A perfect salad for summer meals. I hope it makes you fall in love with salads as I did.

Happy Cooking!

Full Recipe with tips and notes: https://theglobalvegetarian.com/recip...

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Servings: 4-5 servings
Prep Time: 20 mins
Cooking Time: 10 mins
Total Time: 30 mins

Ingredients: 
Salad:
1 head romaine Lettuce
6 oz Mixed salad mix, i used spring mix
1/2 small red onions in thin slices
2 tbsp red wine vinegar
2 bell peppers
1 yellow squash
6-8 Mushrooms of your choice- button or porcini or cremini

Dressing:
1/4 cup chopped Sundried tomato- without oil
3 tbsp chopped Parsley
1 tbsp Goat cheese
1 tbsp Olive oil
1/4 tsp Honey/Agave
1/2 tsp Garlic powder
Salt to taste
1/4 tsp Pepper
1 tsp lime juice
1-2 dried red chili as per taste
1/4-1/2 cup water

Top with:
1/4 cup Mixed berries
1/4 cup chopped Walnuts
1/4 cup Croutons
Parmesan/Pecorino cheese shavings

Directions: 
In a bowl add the sliced onions. Top it with red wine vinegar and water to cover it. Let it pickle for at least 1-2 hours. If you like it raw, don’t pickle the onions.
Dressing: In a blender, blend together, sundered tomato, parsley, olive oil, red chili, goat cheese, salt, pepper, agave and garlic powder and lime juice. Add water 2 tbsp at a time till it’s smooth.
Chop lettuce in strips. Wash in ice-cold water and drain. Tear salad leaves as you like. Keep the leaves together in a bowl.
Chop mushrooms as you like. Saute with 1 tbsp butter till well cooked and roasted, about 5-6 mins, Add salt and pepper as per taste. Keep aside.
Chop peppers in cubes and dry roast (no oil) on a pan in medium heat. Cook till it starts roasting and keep aside.
Slice squash horizontally in thin slices. Dry roast them in a pan till they soften. Keep aside.
In a bowl, add the greens and roasted vegetables. Add dressing as you like and mix. Add salt and pepper as needed. Top with berries, nuts, croutons. Garnish with some cheese shavings.