Description
A refreshing pop to your meals with a simple yet flavorful zesty vinaigrette and vibrant mix of fresh greens.
Ingredients
Scale
- 4 tablespoons Extra Virgin Olive Oil
- 3 tablespoons Red Wine Vinegar
- 1 teaspoon Dijon Mustard
- 1 teaspoon Honey
- ½ Shallot, finely diced
- 2 cloves Garlic, finely chopped or grated
- Kosher Salt, to taste
- Ground Black Pepper, to taste
- 5 ounces Mixed Greens
- Sliced Cucumber, optional
- Grated Carrot, optional
- Diced Tomatoes, optional
- Toasted Nuts, optional
- Cheeses, optional
Instructions
- Whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, and honey in a bowl.
- Add the finely diced shallot and chopped garlic; mix well.
- Season with kosher salt and ground black pepper to taste.
- Add the mixed greens to a large salad bowl and wash and dry them properly.
- Chop any optional add-ins like sliced cucumber, grated carrot, or diced tomatoes and set aside.
- Pour the vinaigrette over the mixed greens and toss in any optional veggies.
- Toss the salad gently to coat the greens in the vinaigrette.
- Fold in toasted nuts and cheese if using.
- Serve the salad immediately, garnished with additional salt and pepper if desired.
Notes
For the best flavor, use high-quality olive oil and fresh produce. Store leftovers without dressing for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg