Name: Contest-Winning Garden State Salad
Prep time: 20 min
Yield: 6 servings
Ingredients: 3 tablespoons cranberry juice; 3 tablespoons olive oil; 1 tablespoon lemon juice; 1 tablespoon honey; 2 green onions, finely chopped; 2 garlic cloves, minced; 1 teaspoon dried oregano; 1/4 teaspoon salt; 1/8 teaspoon pepper; SALAD:; 1 medium head iceberg lettuce, shredded; 2 medium carrots, shredded; 2 celery ribs, chopped; 2 green onions, thinly sliced; 2 medium tomatoes, seeded and diced; 1 small cucumber, sliced

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Contest-Winning Garden State Salad

6 servings

New Jersey is the Garden State, so I enjoy preparing this vegetable salad using some of my state’s best products.

Ingredients

3 tablespoons cranberry juice

3 tablespoons olive oil

1 tablespoon lemon juice

1 tablespoon honey

2 green onions, finely chopped

2 garlic cloves, minced

1 teaspoon dried oregano

1/4 teaspoon salt

1/8 teaspoon pepper

SALAD:

1 medium head iceberg lettuce, shredded

2 medium carrots, shredded

2 celery ribs, chopped

2 green onions, thinly sliced

2 medium tomatoes, seeded and diced

1 small cucumber, sliced

Instructions

1 In a small bowl, whisk the first nine ingredients. Refrigerate for at least 1 hour.

2 In a large salad bowl, combine the lettuce, carrots, celery, onions, tomatoes and cucumber. Just before serving, whisk dressing and pour over salad; toss to coat.