Redgate Kitchen

fresh, crisp and light

I love making salads from whatever I have in the fridge. These days especially. Tonight’s post is a simple one. One of my favorite vinaigrette’s follows. I prepared this salad tonight and served it with grilled salmon and it was just what this sunny evening called for.

ingredients

• loads of veggies
  • 1 head of raddichio, sliced
  • 4-6 carrots (3 colors), diced
  • 3 tomatoes, chopped
  • 3 green onions, sliced thinly
  • 3 mini cucumbers, chopped
• dressing
  • 1 tbsp miso
  • 2 tbsp rice vinegar
  • 1/4 cup extra virgin olive oil

steps

1. Mix all vinaigrette ingredients in a bowl.
2. Whisk together.
3. Add vinaigrette to chopped of veggies and toss well.

• Serve it on its own or with anything delicious–tonight I chose salmon. I prepared the salmon equally simply with extra-virgin olive oil, salt, pepper, freshly cut lemon slices and sprigs of fresh thyme and then tossed it on the grill