Mixed Greens Salad with Steam Fried Veggies and Lemon Basil Vinaigrette
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
gluten-free, paleo, keto, dairy-free, egg-free, nut-free, vegan, vegetarian, whole30, AIP
Ingredients
Lemon Basil Vinaigrette
  • 1 small garlic clove or 2 tablespoons chopped shallot
  • 2 cups packed basil leaves, coarsely chopped
  • ½ cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • Pinch of red pepper flakes (optional)
Steam Fried Vegetables:
  • 2 tablespoons olive oil, avocado oil or ghee
  • 2 cloves garlic, finely minced
  • ½ head of DOLE® cauliflower, cut into florets
  • ½ lb DOLE® brussels sprouts, trimmed and halved
  • 4-6 DOLE® carrots, sliced ¼-inch thick
  • ½ teaspoon salt
  • ¼ cup water, stock or wine
  • (depending on the season and what you have access to, could also steam fry broccoli, green beans, bell peppers, asparagus, fennel or onion)
The Salad
  • 6 cups DOLE® organic salad greens, of your choice
  • Steam fried veggies
  • Lemon basil vinaigrette
  • Optional for serving: fresh herbs, radishes, nuts, cheese or other toppings
Instructions
Make the Lemon Basil Vinaigrette
  1. Add all of the ingredients to your high-speed blender. Blend until super smooth, about 1 minute.
  2. Adjust salt and pepper, as needed. Serve right away or store in an airtight container in the fridge up to 5 days.
Steam Fry the Vegetables:
  1. In a 12-inch skillet over medium heat, heat the oil or ghee. Add 2 gloves of finely minced garlic. Cook the garlic quickly until fragrant, taking care not burn the garlic.
  2. Add the vegetables in a single layer, as best you can. Do not overcrowd the pan, cook in batches if you are using a smaller skillet. Sprinkle the salt evenly over top.
  3. Stir-fry the vegetables until they have some golden-brown spots, just about 5 minutes.
  4. Add the water (or other liquid) and cover the skillet. Allow the vegetables to steam, just until tender. This should take about 3-4 minutes. If the liquid all evaporates before the vegetables are cooked, remove the lid, add a little bit more liquid, cover again, and continue steaming.
  5. Uncover the pan and use a knife or fork, spear a couple of the vegetables and see if they're tender or still pretty crunchy. Once tender, remove the lid, cook the vegetables, uncovered, to let any remaining liquid evaporate from the pan and allow them to turn a bit more golden, just another minute or so. If not done, add another tablespoon or two of liquid if needed, cover, and steam a bit longer.
  6. When the vegetables are tender, transfer them to a serving dish.
Assemble the Salad
  1. Serve the greens on a large serving platter, spoon the steam-fried vegetables on top. Drizzle with the lemon basil vinaigrette. Serve immediately. I find this salad is most delicious when the vegetables are still warm, but it is still tasty when they are cold or room temperature.
Notes
For low FODMAP - leave out the garlic /shallots and choose low FODMAP veggies like bell peppers, green beans, zucchini, okra, small amounts of broccoli, etc
Recipe by Tasty Yummies at https://tasty-yummies.com/mixed-greens-salad-with-steam-fried-veggies-and-lemon-basil-vinaigrette/