This colorful, festive salad adds considerable pizzazz and flavor to any spring meal.
Spring Stir-Fry
Recipe By Avigail Maizlik
- Cook & Prep: 30 m
- Serving: 6
-
Contains:
Ingredients (15)
Salad
Dressing
Start Cooking
Stir Fry
-
Cut the zucchinis, eggplant, and peppers into thick strips. They don’t have to be perfectly uniform.
-
Heat the oil in a frying pan and add the eggplant. Fry until golden, turning frequently, and transfer to a paper towel to drain.
-
Fry the zucchinis in the same frying pan until they are golden and then transfer them to paper towel to drain.
-
Stir-fry the peppers until they soften slightly. Drain on paper towels.
Dressing
-
Combine all dressing ingredients in a container and mix well. Season with salt and pepper to taste.
Assembly
-
Tear the lettuce leaves into pieces. Mix with the stir-fried vegetables. Pour the dressing over the mixture and toss until well combined.
-
This looks beautiful when served on individual plates.
Related
CONTENT
-
Hearty Meat Chili with Naomi Nachman, Sunny Side Up!
-
Pastrami Zucchini Ravioli
-
30+ Comforting Soup Recipes to Warm You Up
-
How To Winterize Your Diet and Lifestyle
-
Eggplant Salad (Matbucha)
-
Get-Invited-Back Salad, aka Kale, Squash, and Fruit Salad
-
Broccoli 2 Ways
-
Spinach Salad with Light Vidalia Onion Dressing
