Here’s what we eat for lunch and dinner practically every day, along with some lean protein. It’s a great everyday salad, everyone likes it and the dressing is well-loved by all, young and old. I’m listing my salad ingredients, but use what you have on hand, although I think our combination of ingredients is best. As well for the vinaigrette, follow the recipe, but feel free to substitute whatever vinegar you have on hand. I use rice vinegar, sherry vinegar, white balsamic, red balsamic, red wine vinegar. The maple syrup (or add sugar or honey if you don’t have real maple syrup on hand) adds just enough sweetness to balance the vinegar. This will be your new standard, so you might as well learn it by heart. I keep mine on the counter in a glass jar — good for 5 days or so on the counter (providing it isn’t too hot in your kitchen)– feel free to refrigerate if you aren’t using it daily.
1 cup extra virgin olive oil
1/2 cup vinegar of your choice
2 tsp dijon mustard
2 tsp real maple syrup
1 tsp salt
1/2 tsp freshly ground pepper
6 cups mixed greens (preferably organic)
1/2 cup red grapes, sliced in half
1 tangerine, sectioned
1/3 cup diced feta cheese
2 tbsp. toasted slivered almonds
shavings of fresh parmesan
In a jar with secure lid, add all ingredients. Shake well. Shake again before dressing salad. For the above amount of salad, I use approx. 1/4 cup of dressing.
Wash and spin your greens, even if it says they are pre-washed. Add the rest of the ingredients, except almonds and parmesan. Toss. Top with almonds and parmesan. Bon Apetit. Goes great with chicken, fish, burgers…everything. 🙂