Ingredients
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Dressing
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1 tablespoon Dijon Mustard
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¼ cup Lemon Juice
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⅓ cup extra virgin Olive Oil
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½ Shallot
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1 clove Garlic
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Sea Salt
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½ teaspoon freshly ground Black Pepper
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Pinch Cayenne Pepper
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1 tablespoon fresh Italian Parsley
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Salad
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1 cup mixed red, yellow and orange Bell Peppers
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½ Red Onion
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1 cup Sunflower Sprouts
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1 cup Arugula
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1 cup Beetroot
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1 cup c Carrots
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½ cup yellow cherry Tomatoes
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½ cup red cherry Tomatoes
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1 Orange
Directions
Steps
|
1
Done
|
Whisk mustard and lemon juice together in a small bowl until smooth. Add oil, shallot, garlic, salt, pepper, cayenne, and parsley and blend well. |
|
2
Done
|
Stack all the vegetables artistically on individual serving dishes and cover with the dressing. |
