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Jamaican Garden Salad

From Island Entertaining on Wednesday, September 23, 2020 Serves: 8

Ingredients: 4 cups iceberg lettuce, shredded 6 baby carrots, julienned 1 tomato, chopped 1 English cucumber, chopped

Dressing: 1 garlic clove, smashed 1 heaping tsp Dijon mustard 1 tsp brown sugar ½ tsp kosher salt ¼ tsp ground black pepper ¼ cup white balsamic, white or red wine vinegar ¼ - ½ cup canola/olive oil blend

Instructions: In a small bowl, whisk together Dijon, brown sugar, salt and pepper with vinegar. Slowly drizzle in oil while whisking constantly until dressing has thickened. Add garlic and set aside. Prepare all vegetables and place in a large bowl. Toss with dressing to taste.


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