Spring Vegetable Dinner Salad with Sumac Vinaigrette

Finally!

This week's CSA box looked slightly more like spring and I took full advantage of that and made a hearty dinner salad to fully appreciate what I had unpacked earlier in the day. The only reason I am including this here is that the sumac vinaigrette I made was definitely a worthwhile invention.

The salad can be whatever you want - just make sure that you plan for different colors, shapes, and textures. I also like different temperatures but that is not to everyone's taste. As mentioned above, I was in full spring veggie mode so my salad consisted of a bed of baby kale leaves topped with spring peas, warm roasted baby potatoes, steamed kale rabe and asparagus, sliced radishes, diced feta, a halved hard boiled egg, and some chopped shallot that I let sit in the vinaigrette while I assembled the salad.

For the vinaigrette:

1 heaping teaspoon sumac

1 1/2 tsps rice wine vinegar

1 tsp fresh lemon juice

1/4 c olive oil

Place the ingredients in a mason jar or old jam jar. Add one teaspoon of water to the mix and screw the top on.

Shake until emuslified and well combined.

This should be enough vinaigrette to dress two or three salads.