Mixed Vegetable Salad With Lime Dressing

By Chez_Alexander

Using potatoes and green beans gives this gorgeous and healthy salad a salade niçoise feel, but you can use whatever suits your fancy. If you steam any of the vegetables, don't overcook them—if they're mushy they'll fall apart when you toss them with the dressing.

Ingredients

• ¼ cup canola oil
• ¼ cup extra-virgin olive oil
• 3 tablespoons lime juice
• 1½ tablespoons finely chopped fresh cilantro
• ½ teaspoon salt
• ½ teaspoon ground pepper
• 2 cups mixed vegetables (steamed: sliced small red potatoes, carrots or beets, green beans, peas; raw: sliced radishes, cucumbers or tomatoes)
• 6 leaves romaine or leaf lettuce
• 1 small bunch watercress, large stems removed
• 1 hard-boiled large egg, sliced
• 1 thick slice red onion, broken into rings
• Crumbled Mexican queso fresco, feta or farmer's cheese for garnish

Details

Servings 6

Preparation

Step 1

1. Whisk canola and olive oils, lime juice, cilantro, salt and pepper in a medium bowl until thoroughly blended. Add mixed vegetables and toss to coat.

2. Line a large serving platter with lettuce. Scoop the dressed vegetables onto the platter. Surround with watercress and top with egg, onion and cheese, if desired.

Makes 6 servings.