Olive Us Veggie Salad with Dill Dressing (aka Olive Us ‘Springboard Salad’!)

This crunchy salad is just a springboard to dive into your own creation, especially  using fresh seasonal veggies! The dressing can be just as creative yet simple when made with Olive Us olive oils & balsamics, mustards, sea salts and more! *Think asparagus, broccoli, kohlrabi, jicama, turnip, kale, etc. !  The combinations are truly endless!

8-10 Brussels sprouts, sliced thinly*

1/2 sweet onion, thinly sliced

2 carrots, thickly shredded or julienne cut

1/2 – 1 cup sliced red cabbage

1/4 cup (2 oz) Delizia Smoked Artichoke Tapenade (optional) – available at Olive Us

Optional:  Almonds, Pumpkin seeds, and/or Sunflower seeds (lightly toast in pan if desired then cool)

Directions:

Gently combine ingredients together in bowl and dress.   Add sea salt and pepper to taste if desired

Dressing:

1/4 cup (2 oz) Olive Us Dil Olive Oil

2 Tablespoons Olive Us Peach White Balsamic vinegar

1 – 2 tsp Gravelbourg French style mustard or Garlic Mustard or Dijon mustard

Sea salt & cracked pepper to taste.

Shake dressing ingredients together in a jar or whisk together.  Toss gently with veggies, chill and serve.  Add garnish as desired.

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