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Garden Chop Salad With Thai Vinaigrette

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“This recipe calls for chopping or dicing the vegetables, as these cuts are less time-intensive. To dress up the presentation a bit, slice the cucumber thinly on the diagonal, cut the tomato into thin wedges, and julienne the zucchini and bell pepper. Recipe from hobbyfarms.com”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, toss vegetables together. Combine all vinaigrette ingredients in a container with a tight-fitting lid and shake until well-combined. Pour vinaigrette over vegetables and toss to coat. Chill for at least one hour; toss again before assembling servings.
  2. Create individual servings by placing lettuce leaves on chilled salad plates and using a slotted spoon to place the desired quantity of salad on top of the lettuce. Toss together the chopped fresh herbs and sprinkle generously over salad; top with chopped peanuts or cashews.

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