Tricolor Salad

Tricolor Salad Recipe: Baby Greens, Onion, Mushroom, Tomato, and Carrot

| Servings: 4

Introduction

Tricolor Salad is a vibrant and flavorful dish that combines a variety of fresh vegetables with a zesty homemade dressing. This colorful salad is not only visually appealing but also packed with nutrients, making it a healthy and delicious option for any meal.

History

Tricolor Salad is a modern twist on traditional salads, incorporating a mix of colorful vegetables and a flavorful dressing. This recipe has evolved over time to include a variety of ingredients and flavors, making it a versatile and popular dish among food enthusiasts.

Ingredients

5 oz (142 g) of organic baby greens
1 bermuda onion, julienned
1 large portabello mushroom, thinly sliced
1 cup of red, green and yellow peppers, julienned
1 medium tomato, diced
1 carrot, thinly sliced

Salad dressing

1 tsp of dijon mustard
1 tbsp of worcestershire sauce
hot chile pepper sauce to taste
1 tsp of sea salt
1 tsp of fresh ground pepper
1 tsp of dried basil
1 tsp of dried rosemary
1 tbsp of balsamic vinegar
1 tbsp of apple cider or malt vinegar
4 tbsp of extra virgin olive oil
3 cloves of garlic, finely sliced

How to prepare

Combine the ingredients for the salad dressing, mix them well and chill.
Combine the salad ingredients, add the dressing and toss them together.

Variations

Add some crumbled feta or goat cheese for a creamy and tangy twist.
Swap out the baby greens for arugula or spinach for a different flavor profile.
Include some sliced avocado or cucumber for added freshness and texture.

Cooking Tips & Tricks

Be sure to wash and dry the vegetables thoroughly before adding them to the salad to ensure freshness and cleanliness.

- Adjust the amount of hot chile pepper sauce to suit your taste preferences, adding more for a spicier kick or less for a milder flavor.

- For added crunch, consider adding some toasted nuts or seeds to the salad for extra texture and flavor.

Serving Suggestions

Tricolor Salad can be served as a side dish alongside grilled chicken or fish, or enjoyed on its own as a light and healthy meal. Pair it with a glass of white wine or sparkling water for a refreshing combination.

Cooking Techniques

Be sure to slice the vegetables thinly and evenly to ensure a consistent texture in the salad.

- Toss the salad gently to coat the vegetables evenly with the dressing without crushing them.

Ingredient Substitutions

Substitute red wine vinegar for the balsamic vinegar for a different flavor profile.

- Use honey or maple syrup instead of malt vinegar for a touch of sweetness in the dressing.

Make Ahead Tips

You can prepare the dressing and chop the vegetables ahead of time and store them separately in the refrigerator. When ready to serve, simply toss the salad ingredients together with the dressing for a quick and easy meal.

Presentation Ideas

Serve the Tricolor Salad in a large bowl or on individual plates, garnished with fresh herbs or a sprinkle of grated Parmesan cheese for an elegant touch. You can also arrange the vegetables in a colorful pattern for a visually appealing presentation.

Pairing Recommendations

Tricolor Salad pairs well with a variety of main dishes, including grilled meats, seafood, or vegetarian options. Consider serving it alongside a hearty soup or sandwich for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftover Tricolor Salad in an airtight container in the refrigerator for up to 2 days. To reheat, simply let the salad come to room temperature or enjoy it cold straight from the fridge.

Nutrition Information

Calories per serving

Each serving of Tricolor Salad contains approximately 200 calories, making it a light and satisfying option for a meal or side dish.

Carbohydrates

The Tricolor Salad is a low-carb dish, with the main sources of carbohydrates coming from the vegetables and the dressing. Each serving contains approximately 15 grams of carbohydrates.

Fats

The Tricolor Salad is a healthy source of fats, with the majority coming from the olive oil in the dressing. Each serving contains approximately 18 grams of fats.

Proteins

While the Tricolor Salad is primarily a vegetable-based dish, it does contain some protein from the mushrooms and baby greens. Each serving contains approximately 5 grams of protein.

Vitamins and minerals

The Tricolor Salad is rich in vitamins and minerals, including vitamin C from the peppers and tomatoes, vitamin A from the carrots, and various antioxidants from the herbs in the dressing. This salad is a nutritious option for boosting your daily intake of essential nutrients.

Alergens

This recipe contains garlic, which may be an allergen for some individuals. Be sure to check for any food allergies before preparing this dish.

Summary

Overall, Tricolor Salad is a nutritious and flavorful dish that is low in carbs, rich in healthy fats, and packed with vitamins and minerals. This salad is a great option for those looking to enjoy a light and refreshing meal.

Summary

Tricolor Salad is a delicious and nutritious dish that is easy to prepare and full of vibrant flavors. With a mix of fresh vegetables and a zesty dressing, this salad is a perfect option for a light and refreshing meal. Enjoy it on its own or as a side dish with your favorite main course for a satisfying and healthy dining experience.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Tricolor Salad. It was a sunny afternoon in the summer of 1965, and I was visiting my dear friend Alice for a tea party in her garden. As we sat sipping our tea and chatting about life, Alice suddenly excused herself and disappeared into her kitchen.

Moments later, she emerged with a beautiful bowl of salad in hand. The sight of it took my breath away - the vibrant colors of red, green, and yellow vegetables were arranged in perfect harmony, creating a feast for the eyes. I couldn't wait to taste it.

As we dug into the salad, Alice shared with me the story behind the recipe. She had learned it from her grandmother, who had passed it down to her as a cherished family heirloom. The recipe had been handed down through generations, each adding their own twist to it. Alice had made a few tweaks of her own, and the result was this delicious Tricolor Salad that we were enjoying now.

I was captivated by the history and tradition behind the recipe. I wanted to learn more about it and make it a part of my own culinary repertoire. Alice, seeing my interest, offered to teach me how to make it. I eagerly accepted and spent the rest of the afternoon in her kitchen, learning the secrets of the Tricolor Salad.

The first step was to gather the freshest ingredients possible. Alice stressed the importance of using only the best quality vegetables to ensure the salad's success. We went to her backyard garden and picked ripe tomatoes, crisp cucumbers, and vibrant bell peppers. The colors of the vegetables were so vivid and intense that they seemed to glow in the sunlight.

Back in the kitchen, Alice showed me how to prepare the vegetables. We sliced the tomatoes into thin rounds, diced the cucumbers into small cubes, and cut the bell peppers into strips. Each vegetable had its own unique texture and flavor, and when combined, they created a symphony of tastes and textures that danced on the palate.

Next, we prepared the dressing for the salad. Alice's secret was a simple vinaigrette made with olive oil, balsamic vinegar, garlic, and a touch of honey. The dressing was light and tangy, complementing the freshness of the vegetables without overpowering them. It was the perfect finishing touch to the Tricolor Salad.

Finally, we assembled the salad in the bowl, layering the vegetables in a rainbow of colors. The red of the tomatoes, the green of the cucumbers, and the yellow of the bell peppers created a stunning visual display that was almost too beautiful to eat. Almost.

As we sat down to enjoy the fruits of our labor, I marveled at how a simple salad could hold so much history and tradition. The flavors were bright and clean, each bite bursting with the essence of summer. I knew that this recipe would become a staple in my own kitchen, a reminder of a special afternoon spent with a dear friend.

Over the years, I have made the Tricolor Salad countless times, each time adding my own twist to it. I have shared the recipe with friends and family, passing down the tradition that Alice had passed down to me. Each time I make it, I am reminded of that sunny afternoon in 1965 when I first learned the secrets of this delicious dish.

As I sit here writing this, I can't help but smile at the memories that flood back to me. The taste of summer tomatoes, the crunch of fresh cucumbers, the tang of balsamic vinegar - they all come together in perfect harmony in the Tricolor Salad. And I am grateful for the opportunity to have learned this recipe and to carry on the tradition that Alice so generously shared with me.