Air Fried Vegetable Salad with Chimichurri Vinaigrette
Ingredients
- 1/2 head white cauliflower, cut into small bite-size florets
- 1/2 head yellow cauliflower, cut into small bite-size florets
- 1/2 head purple cauliflower, cut into small bite-size florets
- 3 small red beets, peeled and cut into 1/4-inch (6-mm) wedges
- Salt and freshly ground pepper
- Extra-virgin olive oil for drizzling
- 1 head frisee, torn into bite-sized pieces
- 2 cups (4 oz./125 g) baby arugula
- 6 breakfast radishes, thinly sliced
- 1 small bunch mint, thinly slivered
Instructions
Air-Fried Vegetable Salad with Chimichurri Vinaigrette serves 6 original recipe by Williams-Sonoma.
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