Summery Vegetable Salad

I love salads. And not just the standard piles of lettuce with cucumber and tomato wedges, although those are just fine as an accompaniment to dinner (my mother always served a salad as a side dish rather than as a separate course, and we've adopted that practice). In the summer, a salad can be dinner, especially when it's full of textures and flavors.

Anything goes, really. Have too many tomatoes, zucchini, and peppers from the garden? Chop them up, add a sprightly vinaigrette, a bit of cheese, maybe some home-made croutons, and you have something tasty and good for you.

Summer Veggie Salad

1 tablespoon dijon mustard
1 tablespoons balsamic vinegar
1 tablespoon lemon juice
2 teaspoons agave syrup
1 tablespoon extra virgin olive oil
salt and pepper to taste
2 cups chopped tomatoes
1/2 cup cooked edamame
1 cup steamed haricots verts
1 tablespoon finely chopped green onion
crumbled feta cheese

In a large bowl, whip together the mustard, vinegar, lemon juice, agave syrup, and olive oil with a whisk or fork until emulsified. Season with a generous amount of salt and pepper. Add tomatoes, edamame, haricots verts, and any other vegetables you wish, tossing to combine with dressing. Add onion and cheese and toss again.

Serve at room temperature.

Posted on Minxeats.com.