Saturday, January 13, 2018

Easy Salad With Homemade Vinaigrette

This salad is more of an example of a method than a strict recipe. 

It's great just as it is, but top it with sliced grilled chicken or flank steak to amp up the protein and make it a full meal. 

It's paleo and keto-friendly. 

The basics are: 

  • Make a vinaigrette
  • Marinate veggies in vinaigrette
  • Toss with salad greens

For this post, I've noted what I did when I made the salad in this pic, but making substitutions is easy. Once you understand the method, adjust the ingredients and flavorings to suit your taste. Changing it up will also keep it from getting old. You could: 

Leave out the tomatoes. Add cucumber. Use green onions instead of red. Try baby portobello mushrooms. Add sliced zucchini. Change up the herbs in the vinaigrette: any mix of rosemary, parsley, basil, thyme, and/or chives. Sub whole grain mustard or maple syrup in the dressing. For the greens: try it with baby kale, a spinach/arugula mix, or romaine and red leaf lettuce would all be fantastic. 

You get the idea.

Vinaigrette ingredients and method

  • 2 Tbsp olive oil
  • 1 Tbsp red wine vinegar 
  • 1 tsp dijon mustard
  • 1 tsp honey 
  • 1 clove minced garlic (use a microplane zester!)
  • 1 Tbsp chopped chopped basil and parsley
  • Salt and pepper to taste

In a medium sized bowl, whisk the vinegar, mustard, and honey together. If you do this first, the vinegar will mix with the oil better. Add garlic, herbs, salt and pepper. Then drizzle in the oil as you whisk.

Veggies and marinating method

4 button mushrooms, sliced

1/2 large avocado, sliced
1/2 cup cherry tomatoes, sliced
1/4 cup red onion, sliced thinnly

Add sliced veggies to the vinaigrette. Toss. Let sit 5–10 minutes.

Make the salad method

4–6 cups of spring mix

Add spring mix to the bowl. Toss and serve.

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