Vegetable Salad with Orange Champagne Vinaigrette Dressing
It has been a beautiful start to summer here in Michigan. The sun has been shining brightly, and white fluffy clouds fill the blue skies. As the temperatures outside have risen, many of us have started looking for ways to eat fresh, healthy foods without turning on the oven and increasing the temperatures inside our homes. We’re here to save the day with our Vegetable Salad with Orange Champagne Dressing. It’s light, easy to prepare, and is the perfect way to get your vegetables in while beating the heat.
This salad is the epitome of summer. It’s crisp, fresh, and full of flavor that will put your average store-bought vegetable tray to shame. In recent years, heirloom fruits and vegetables have become increasingly popular. These are older varieties of produce which have been supplanted by the factory-farmed hybrids found in most grocery stores today. Many heirloom plants can look quite different from what we’re used to seeing in the supermarket. For instance, carrots can come in a range of colors ranging from yellow to red to purple. We like to use these heirloom carrots to add a little visual distinction to this dish. Paired with crisp pea pods, creamy zucchini and a bright citrus dressing, the salad satisfies without feeling heavy.
Our orange champagne dressing is packed full of flavor. Garlic, mustard, orange juice, olive oil, and oregano are whisked together with just a splash of champagne. The result is a dressing that is at once rich and light, tangy with a hint of sweetness. Perfectly balanced in a way that will ensure you eat all your veggies and come back looking for more.
Vegetable Salad with Orange Champagne Vinaigrette Recipe
Yields 3-4 servings
- 1 medium zucchini
- 2 large carrots
- 1 cup snow pea pods
- ¼ cup shaved parmesan cheese
- ¼ cup pine nuts
Orange Champagne Vinaigrette Ingredients:
- 3 Tablespoons extra virgin olive oil
- 1 Tablespoon white wine vinegar
- 1 splash balsamic vinegar
- 1 clove garlic, smashed
- ½ teaspoon Dijon mustard
- 1 teaspoon dried oregano
- ¼ cup orange juice
- 2 Tablespoons champagne
- 1 teaspoon kosher salt
- Ground pepper to taste
Combine all dressing ingredients in a mixing bowl and whisk until well combined.
Halve cucumber lengthwise and seed. Peel and trim carrots. With a vegetable peeler, cut zucchini and carrots lengthwise into thin ribbons. Cut the snow peas in half lengthwise. Transfer vegetables to a bowl. Drizzle with the vinaigrette and sprinkle with pine nuts and parmesan cheese.