Monday, April 9, 2012

Chopped vegetable salad

I hope everyone had a wonderful Easter weekend. We spent a lot of time with family and friends – dying eggs, hunting for eggs and, of course, eating.

My contribution to Easter brunch was a chopped vegetable salad. According to my husband, it was the perfect complement to the meal because it looked like something a bunny would devour.

10 brussel sprouts finely chopped
1 large head of radicchio finely chopped
1 english cucumber sliced
½ c feta cheese

This salad is very diverse in that you can substitute other vegetables depending on what looks good, is in season or is on sale at the grocery store.

A sweet poppy seed dressing is perfect for this slightly bitter salad.

¼ c sugar (reduce the sugar if you prefer)
2 T plus 2 t cider vinegar
2 t minced red onion
2 t dijon mustard
½ t poppy seeds
¼ t salt
½ c olive oil

Dress salad just before serving and add salt and pepper to taste. 

And I can't resist adding a couple extra pictures of my adorable bunny.

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