Salads and appetizers
ChefLoubna Fawaz
Panache Salad
Panache salads feature a colorful mix of vegetables and are among the most flavorful and healthy dishes; they can serve as a side or be turned into a main course.
Ingredients
Start here, then move straight into the method.
- 2 cups chopped lettuce
- 2 cups cooked corn
- 2 cups boiled beets, sliced
- 2 cups cherry tomatoes
- 1 cup artichoke hearts
- 1 cup pitted olives, sliced
- 1 cup asparagus spears
- Dressing
- 2 cloves garlic, mashed
- 1/2 cup lemon juice
- 2 tablespoons mustard
- 1 tablespoon mayonnaise
- Salt
- Black pepper
- Dried mint
Method
Follow the cooking sequence without leaving the page.
- Rinse the vegetables, chop them, and arrange on a serving plate.
- Mix the dressing, and you can set it aside; each person can pour as much as desired over their plate, or pour a generous amount over the large salad platter.
Recipe tags
Salads and appetizersInternationalVegetarianVeganDairy freeGluten freeNut freeEgg free
