Indian Summer Salad

Indian Summer is one of my favorite times of year. It is when I feel that God takes out his paintbrush and uses all the colors to create a beautiful scene that while we live in it for a short period of time those that live where the beauty is know that it does not last and to soak it up while we can. Indian Summer is defined as an expression given to a period of sunny, warm weather in autumn in the Northern Hemisphere, typically in late October[citation needed] or early November, after the leaves have turned following an onset of frost but before the first snowfall While we are still definetly enjoying summer at this time it will not be long before we hear of the first frost or see the leaves begin to change. Today I share with you a salad recipe from Good Food that is perfect for Indian Summer and one that you can easily adapt to your families taste.

FOR THE SALAD

3 carrots
bunch radishes
2 courgettes (zucchini)
half a small red onion
small handful mint leaves, roughly torn

FOR THE DRESSING

1 tbsp white wine vinegar
1 tsp Dijon mustard
1 tbsp mayonnaise
2 tbsp olive oil

Grate the carrots into a large bowl. Thinly slice the radishes and courgettes and finely chop the onion. Mix all the vegetables together in the bowl with the mint leaves. Whisk together the vinegar, mustard and mayonnaise until smooth, then gradually whisk in the oil. Taste and add salt and pepper, then drizzle over the salad and mix well. Leftovers will keep in a covered container in the fridge for up to 24 hrs.

Make it your own
Replace any of the veggies with any of the following: shredded fennel, thinly sliced raw broccoli or cauliflower, chopped red or yellow pepper, shredded mange tout or sugar snap peas