This colorful, festive salad adds considerable pizzazz and flavor to any spring meal.
Spring Stir-Fry
Recipe By Avigail Maizlik
- Cooking and Prep: 30 m
- Serves: 6
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Contains:
Ingredients (15)
Salad
Dressing
Start Cooking
Stir Fry
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Cut the zucchinis, eggplant, and peppers into thick strips. They don’t have to be perfectly uniform.
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Heat the oil in a frying pan and add the eggplant. Fry until golden, turning frequently, and transfer to a paper towel to drain.
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Fry the zucchinis in the same frying pan until they are golden and then transfer them to paper towel to drain.
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Stir-fry the peppers until they soften slightly. Drain on paper towels.
Dressing
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Combine all dressing ingredients in a container and mix well. Season with salt and pepper to taste.
Assembly
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Tear the lettuce leaves into pieces. Mix with the stir-fried vegetables. Pour the dressing over the mixture and toss until well combined.
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This looks beautiful when served on individual plates.
