Quick Asian Veggie Salad

• ¼ cup extra virgin olive oil
• ¼ cup seasoned rice vinegar
• 1 ½ tablespoons maple syrup
• 3 tablespoons toasted sesame oil
• 1 ½ teaspoons soy sauce or tamari sauce for gluten free
• 1 large cucumber, quartered lengthwise and sliced
• 2 mini red peppers, seeded and diced
• 3 tablespoons sliced green onions

In a resealable glass jar, combine the first 5 ingredients (extra virgin olive oil through soy or tamari sauce). Seal the jar and shake vigorously to combine; set aside.

Place the cucumber, peppers, and green onions in a serving bowl. Drizzle with as much dressing as you'd like and toss well to coat. Chill until ready to serve. Refrigerate any unused dressing and use within 2 weeks.

• Yields: 4 servings
• Preparation Time: 10 minutes