A salad for the summer has to be refreshing, cooling, chock full of crunchy veggies and fresh garden herbs. This Salad has all of the best that summer offers and your friends and family will be making life long memories with every bite!
Apple State Vinegar
Summer tomatoes, cucumbers and onions along with fresh garden herbs bring sweet, sunny vibe to your table.
1 Large Ripe Tomato
1 English Cucumber
1/2 of a Red Onion
1 tbsp Fresh Dill, minced
1 tbsp Fresh Parsley, minced
1/4 tsp Dried Basil
4 tbsp Veganaise or Mayonnaise
3 tbsp Sour Cream
1 tbsp Ginger & Hawaiian Chili Shrub
1/4 tsp Garlic Powder
1/4 tsp Seasoned Salt
1/4 tsp Black Pepper
The veggies are the star of this salad so we are careful to choose only the ripest tomato and the crunchiest cucumbers at the market.
Fork the sides of the cucumber before thick slicing by drawing a fork firmly across the length of the cucumber until you have lines evenly on all sides. This adds both texture and beauty. Then cut the cucumber in half lengthwise and thinly slice.
Dice the tomato into 1/2 inch thick chunks and remove the watery seeds.
Slice half of a red onion thinly and then quarter the slices. Soak in cold water for 10 minutes to mellow the onion if desired.
In a medium bowl add together the Veganaise, sour cream, Ginger & Hawaiian Chili Shrub, dill, parsley, garlic powder, salt and pepper. Mix well!
Add the vegetables and toss with the dressing. Add salt and pepper to taste. Serve right away or refrigerate. Even better the next day!