Description
A crisp, bright salad that balances garden-fresh vegetables with a tangy, malty dressing, perfect for warm days or potlucks.
Ingredients
Scale
- 4 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red onion, thinly sliced
- 1 cup carrots, shredded
- 1/2 cup olives, sliced
- 1/2 cup non-alcoholic beer or ale
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a large bowl, combine mixed salad greens, cherry tomatoes, cucumber, red onion, carrots, and olives. Wash and dry the greens well to ensure the dressing adheres, and cut vegetables into even pieces.
- In a separate small bowl, whisk together non-alcoholic beer, balsamic vinegar, olive oil, salt, and pepper until the dressing is smooth and slightly emulsified; taste and adjust seasoning.
- This salad does not require heat. If preferred, chill the dressing in the fridge for 5–10 minutes before serving.
- Pour the dressing over the salad and toss to combine. Serve immediately to maintain crispness, adding more pepper or olive oil if desired.
Notes
Keep the dressing separate if storing the salad for later to preserve crispness. Undressed salad can be stored for up to 2 days, while the dressing lasts in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 7g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg