This is a terrific go-to salad that you can enjoy most nights of the week. The ingredients are vegetables most of us keep in the fridge and pantry, and the dressing—surprisingly thick and sweet, with a good punch of balsamic intensity—will become a favorite!
This oil-free dressing is surprisingly thick, and sweet with a good punch of balsamic intensity.
Chef's notes
RECIPE TIPS
Be sure to use unsweetened applesauce.
Pure Maple Syrup: Maple syrup is boiled down sap from the maple tree. Make sure to purchase “pure maple syrup” (not “pancake syrup,” “table syrup,” or “maple-flavored syrup,” or even just “maple syrup,” as they contain artificial maple flavor and cane sugar or corn syrup).
Steps
1
Make the Salad & Dressing
Ingredients
FOR THE DRESSING
2 1⁄4 tablespoons unsweetened applesauce
1 1⁄2 tablespoons balsamic vinegar
2 1⁄4 teaspoons pure maple syrup
1⁄2 teaspoon Dijon mustard
2 dashes sea salt
freshly ground black pepper
FOR THE SALAD
1 1⁄2 carrots, grated (≈3⁄4 cup)
3⁄4 red bell pepper, diced (≈3⁄4 cup)
1 1⁄2 mini cucumbers, chopped (≈3⁄4 cup)
3⁄4 raw beet, grated (≈3⁄4 cup)
9 oz salad greens (≈9 cups)
PREPARE DRESSING
Combine all ingredients with 2 1⁄4 tablespoons water in a jar. Stir together or cover and shake until silky-smooth. Add additional water if needed to reach desired consistency. Season with additional salt and pepper, if desired.
PREPARE PRODUCE
Grate carrot. Dice bell pepper. Chop cucumber. Grate beet (if using).
ASSEMBLE & SERVE
Toss greens with carrots, bell peppers, cucumbers, and beets. Drizzle with dressing. Serve immediately.
