Tuesday, July 17, 2012

Shaved Veggie Salad with Versatile Vinaigrette

I am currently taking part in the Daniel Fast, which requires a very strict organic and vegan diet.  You would think that it is very challenging.  But every six months, I tend to do this as a “cleanse” of both my spirit and body.  Getting through two weeks as a vegan is definitely tough, but I feel amazing afterwards and it completely knocks out my ridiculous sweet tooth…crazy huh???

Meals like this shaved veggie salad help me to get through this fast easily and make it a little less difficult to handle.  The tedious part about this salad is the preparation.  However, if you have a mandoline, it’s easy and fun!  I know…get a life, right?!  (Try it and you’ll see lol)   After the veggies are shaved, throw in a bowl and you’re done!

Shaved Veggie Salad
6c romaine lettuce, roughly chopped
1c shaved carrot
1c shaved cucumber
¾ c shaved zucchini
¼ c shaved red onion pearls
½ c shaved radish
1c grape tomatoes, halved

Use a mandoline to “shave” veggies (very thin slices).  Mix shaved veggies, tomatoes and romaine lettuce in a large salad bowl.   Toss with vinaigrette (recipe below).  Serve at room temperature or chilled. 

When I first made this vinaigrette, it was totally an experiment.  I don’t know about you, but my experiments in the kitchen always turn out the best (go figure!).  This vinaigrette is TO DIE FOR!  I seriously almost drank the rest of what I had out of the bowl after my salad was gone.  Okay…I’ll let the recipe speak for itself!

Personally, I prefer less of the olive oil taste in my vinaigrettes.  I love having multiple dimensions and the addition of the Dijon and Italian seasoning do just that.  However, the recipe is easy enough to modify and cater to your own personal tastes.

Versatile Vinaigrette
1 tbsp shallot, minced
2 tbsp white balsamic vinegar
1 tsp Dijon mustard
¼ tsp kosher salt
¼ tsp ground pepper
¼ tsp Italian seasoning
¼ c extra-virgin olive oil

Combine first 6 ingredients in a small mixing bowl.  Slowly whisk in oil until emulsified.  Serve chilled.  Store refrigerated for up to 2 days. 

Note: Mustard is used in many vinaigrette recipes for emulsification.  This process breaks down fats and allows liquids that are typically immiscible, to mix well together.  Slowly adding in the fat (oil) also aids in the emulsification process and slows the separation of liquids during storage.

And yes...I'm a nerd :)

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  1. i am going to try this out either this thursday for friday. I am on a detox diet and need some helpful ideas to spice up my dinners. I am going without meat and dairy. so it's a bit hard. This recipe looks very easy and simple, yet delicious to eat. Thanks for sharing!

  2. Hey Danni! Thanks so much for following the blog! Did you try it?