- 2 tablespoons maple syrup
- 1 tablespoon dijon mustard
- 1 clove garlic, minced
- 2 tablespoons apple cider vinegar or red wine vinegar
- ¼ cup olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3-4 radishes, halved and sliced
- 1 small cucumber, halved and sliced
- ⅔ cup coarsely shredded carrot
- 1 medium tomato, sliced into thin wedges
- 1 medium, firm apple, cored and diced - I used a honeycrisp apple
- 1 cup thinly chopped red or purple cabbage
- 1 cup chopped or torn red lettuce
- 2 cups chopped or torn spinach
- ¼ cup finely crumbled blue cheese
- 8 oz. cold smoked salmon, chopped or torn into bite-sized pieces
Whisk together the maple syrup, dijon mustard, minced garlic, vinegar, olive oil, salt, and black pepper in a small bowl or in a mason jar. Set aside.
Prepare the vegetables and fruit (radishes through spinach) and place them in a large serving bowl. Add the cheese and salmon. Drizzle the dressing evenly over the top and toss well to coat with the dressing and mix. Serve promptly.
- Yields: 3-4 servings
- Preparation Time: 30 minutes
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