Crunchy Triple Green Salad
My family flipped over this light and airy salad we had for easter. Dh loves salads, but not asparagus & broccoli, so i created this to get dh to eat more green vegetables. He went back for seconds! Although most ingredients can be added to or omitted, it's important to have a base salad of romaine and cabbage to give it that extra crunch. I like the light sweet/sour dressing best, but it's also delicious with caesar dressing, so try other dressings if you like. (for dieters, omit the bacon pieces, almonds, and olive oil; the salad will still be delicious)
Steps
Sweet / sour dressing: mix all ingredients together and shake well to mix.
Salad: cut romaine lettuce across the head into 1 / 2 inch strips.
Then cut strips in thirds.
With knife , slice very thin slices from head of cabbage , forming long strings.
Cut cabbage strings into thirds.
After snapping off tough end , cut asparagus into 1-inch pieces.
Microwave on high for 30 seconds.
Rinse in cold water and drain.
Add to bowl.
Remove stings , if any , from sugar snap peas.
Microwaveon high for 1 minute.
Rinse in cold water and drain well.
Add to bowl.
Cut florets from top of broccoli.
Chop into small pieces.
Add to bowl.
Add all other ingredients , except tomatoes.
Refrigerate.
Just before serving , add the tomatoes and most of the sweet / sour dressing.
Toss to mix well.
Serve within 30 minutes after dressing has been added.
Alternate ingredient additions: red bell pepper strips , thawed green peas , cauliflower pieces , radish slices , julienned yellow squash , or t.
Ingredients
green cabbage, romaine lettuce, asparagus spear, sugar snap pea, broccoli floret, spring onions, grape tomatoes, toasted sliced almonds, hormel real bacon bits, apple cider vinegar, water, low-sodium instant chicken bouillon granules, sugar, dijon mustard, extra virgin olive oil