Wait until the last minute to toss with the dressing. Makes a great luncheon meal or even for part of an office potluck.
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- For Vinaigrette: Stir together cornstarch and 1/4 cup water; blend thoroughly. In small saucepan, bring remaining 3/4 cup water to boil; stir in cornstarch slurry; cook and stir to thicken. Remove from heat, cool completely and stir in remaining Vinaigrette ingredients (Dijon-style mustard, 2 cloves minced garlic, red wine vinegar, 1 Tbs olive oil). Store in refrigerator if made ahead.
- In large shallow serving bowl, toss together all salad ingredients. Dress salad with Vinaigrette and serve immediately.