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Read through the recipe before you start – we used Epicure Products

Rule of thumb for any vinaigrette – oil should always be minimum 2 to 1 to the acids.

Acid

¼ cup Apple cider vinegar

1 ½ tsp of Dijon mustard (whole grain or deli or grey pupon)

2 tsp raspberry vinaigrette

½ tsp lemon juice

Oil

½ to ¾ cup of good quality extra virgin olive oil

1 tablespoon liquid honey

1 tsp jarred or 1 clove of fresh garlic finely chopped

Dry ingredients

½ tsp Celery seed

½ tsp sundried tomatoes and herb spice dip mix (epicure)

¼ tsp roasted garlic (crushed) (epicure)

1/8 tsp chipotle powder (epicure)

½ tsp dried basil

½ tsp salt

20 turns of fresh ground pepper

Make your vinagirette

Mix oil and acids together in a sealable jar.

In a different bowl, thoroughly rub dry ingredients together with fingers.

Add dry ingredients to the jar, shake well.

Now prepare your vegetables.

1 red pepper

1 green pepper

1 cucumber

2 stock of celery

1 pint of cherry tomatoes

1 granny smith apple

½ carrots

½ to ¾ cups of chopped radicchio

¼ cup of red onion (chopped & sliced wafer thin)

3 green onions

1 small can of niblets peaches n cream corn

1 can of black bean (rinsed & drained)

1 can of chick peas (rinsed & drained)

Instructions

Cut all vegetables ¼ to 3/8 cubed

Make sure all vegetables are the same size except red onion

You don’t want the onion flavor upfront; you want it in the background.

Toss vegetables in bowl.

Before adding vinaigrette adjust flavor by shaking then tasting vinaigrette.

Adjust for sweet, sour or salt.

If not sour enough add more vinegar ½ tsp at a time, then taste.

If not sweet enough, add more honey ½ tsp at a time, then taste.

If not salty enough, add a pinch at a time, then taste.

Take your time on adjusting because vinaigrette will make or break your salad.

Add all vinaigrette to vegetables toss, let sit for at least 30 mins before serving.

Toss and taste occasionally, adjusting only salt.

Enjoy

Serves 6

For smaller version, cut everything in half will serve two with leftovers.

This recipe will keep in the fridge 4 to 5 days.

Glenn & Brenda St.James