I love chopped salads because you can be as creative with the veggie choices as you like. This particular one is designed to carry us from winter to spring as we combine veggies from both seasons. Have some fun and use the veggies you love the most.
Makes 4-5 servings
1 cup cherry tomatoes, halved
1 cup diced cucumber, do not peel or seed
¾ cup shredded butternut squash or carrot
1 cup diagonally sliced snow peas
3-4 fresh green onions, thinly sliced on the diagonal
Several leaves butter or red lettuce
2 tablespoons brown rice vinegar
2 tablespoons sweet white miso
1 tablespoon shelled hempseeds
1 tablespoon extra virgin olive oil
1 teaspoon brown rice syrup
1 teaspoon Dijon mustard
1 teaspoon grated ginger juice
Spring or filtered water
Combine salad ingredients, except lettuce in a mixing bowl.
Whisk together dressing ingredients, slowly adding water to make a smooth dressing, but do not thin too much or it will not stick to the veggies. Toss salad and dressing together to coat.
Arrange lettuce leaves on a platter and mound salad on top.