This recipe can serve as a side salad or as a main dish by topping it with a protein of choice. The salad is best eaten the day it is made. Any remaining dressing can be reserved and refrigerated for another occasion, but use within 2 days.
This recipe yields 3/4 cup dressing, which is more than this salad will need. Refrigerate any leftovers and use within 2 days as dressing or a dip for raw veggies.