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Salad in salad

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Ingredients for 4 servings:

  • 2 large carrots
  • 1 small zucchini
  • 1 romaine lettuce
  • 2 tbsp vegetable oil
  • 1 tbsp white wine vinegar
  • 2 tsp Worcestershire sauce
  • 1 tbsp lemon juice
  • 2 tsp mustard, medium hot
  • 1 tsp, leveled stock powder
  • some salt and pepper
  • nutmeg

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Peel the carrots, wash the zucchini, and trim the ends, then grate everything. Combine the dressing ingredients, toss with the carrots and zucchini, and let it sit for a while. Separate the lettuce leaves, wash them, and let them drain. Arrange the leaves on plates and top with the zucchini and carrot salad. A delicious eye-catcher at any barbecue: low-carb, vegetarian, something different, and simply delicious.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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