Arrange the sliced vegetables in separate piles on 2 large rimmed baking sheets. In a small bowl, whisk the vinegar with the olive oil and season with salt and pepper. Drizzle the dressing over ...
consider using lettuce and extra pickled onion rings for a burst of color. Those who prefer tuna salad as a dip can surround it with a rainbow of veggie sticks like bell peppers and celery.
2. Drain off all but 2 tablespoons of the vinegar from the vegetables; reserve it for another use. Add the peach, cucumber, frisée, arugula and cabbage to the bowl. Drizzle the salad with the ...
Using a vegetable peeler ... the salad ingredients and gently toss to combine. Place salad in a shallow serving bowl and top with the pickled red onion and almonds.