Veggie Stick Salad:
1 cup jicama (cut and peeled into thin strips)
1 cup cucumber (peeled and cut into thin strips)
1 cup zucchini (peeled and cut into thin strips)
¼ cup red onion (peeled and cut into thin strips)
1/3 cup yellow pepper (cut into thin strips)
1/3 cup red pepper (cut into thin strips)
1/3 cup carrots (peeled and cut into thin strips)
¼ cup feta cheese crumbled
6 fresh mint leaves (cut into thin strips)
2 pinches Kosher salt
2 pinches black pepper
Dressing:
1/3 cup Open Nature® Balsamic Vinaigrette
1 Open Nature® Egg yolk
2 Tbs. lemon juice
Steps (Directions):
Veggie Stick Salad:
- Prepare veggies by slicing in sticks
Dressing:
- Prepare the dressing: put balsamic vinaigrette dressing, egg yolk and lemon juice together in blender.
- Pulse blender to get the ingredients blended, then turn to high speed and allow to run for 15-20 seconds.
- Dress combined vegetables with feta cheese, then add fresh mint and season. Serve immediately.
Courtesy Of Albertson's