Description
A refreshing salad with a homemade vinaigrette that complements a variety of toppings.
Ingredients
Scale
- 2–3 cups salad greens
- 1/4 – 1/2 cup vegetables or fruit
- 1/3 to 1/2 cup lean protein or plant protein
- 2–3 tablespoons cheese
- 2–3 tablespoons nuts or seeds
- 1/4 cup extras like croutons, tortilla strips, olives, etc.
- 1/4 cup extra-virgin olive oil
- 1 tablespoon vinegar (red vinegar or apple cider vinegar)
- 1 teaspoon Dijon mustard
- Pinch of salt and black pepper
Instructions
- Add the ingredients for the vinaigrette to a wide-mouth mason jar. Seal the lid and shake vigorously. You can also use a stick blender (immersion blender) to blend the ingredients in the mason jar.
- Toss the greens in your favorite salad bowl, then add your salad toppings.
- Lightly drizzle the dressing around the outer edge of the ingredients and gently fold the dressing into the ingredients.
- Add delicate ingredients like avocado, Feta cheese and raspberries last after you’ve tossed the salad with dressing so they don’t get smashed up in the toss.
Notes
- For added flavor, experiment with different types of vinegar or oils.
- Consider using seasonal vegetables and fruits for the best taste.
- Adjust the salad’s protein source based on dietary needs; chicken, tofu, or beans work well.
- Prep Time: 15 minutes
- Category: Salads
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg