Healthy Mixed Green Salad with Classic Vinaigrette
Do something good for yourself when you make this simple yet satisfying green salad -- no cooking required! The vinaigrette also makes a wonderful marinade for veggies before they hit the grill. This recipe makes two salads.
PREP TIME
10 minutes
COOK TIME
0 minutes
Ingredients
For the vinaigrette:
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
Salt and pepper, to taste
For the salad:
6 ounces baby greens, washed and dried thoroughly
2-3 radishes, sliced
5-10 cherry or grape tomatoes
1/2 English cucumber, sliced
1/2 small red onion, thinly sliced
1/2 cup frozen peas, defrosted
1/2 cup frozen corn kernels, defrosted
1 small can garbanzo beans, rinsed and drained
1/4 cup dried cranberries or cherries
1/4 cup toasted nuts
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
Salt and pepper, to taste
For the salad:
6 ounces baby greens, washed and dried thoroughly
2-3 radishes, sliced
5-10 cherry or grape tomatoes
1/2 English cucumber, sliced
1/2 small red onion, thinly sliced
1/2 cup frozen peas, defrosted
1/2 cup frozen corn kernels, defrosted
1 small can garbanzo beans, rinsed and drained
1/4 cup dried cranberries or cherries
1/4 cup toasted nuts
Directions
Make the vinaigrette: Combine all dressing ingredients in a lidded glass jar. Close and shake vigorously until the ingredients are well combined. Set aside until ready to use.
To assemble the salads, arrange greens and remaining salad ingredients on to serving dishes, distributing equally amongst the dishes. Drizzle with dressing and serve.
To assemble the salads, arrange greens and remaining salad ingredients on to serving dishes, distributing equally amongst the dishes. Drizzle with dressing and serve.
Looking for inspiration? Try these recipes:
Game Day Crab Dip
Yogurt Lemon Chicken with Sumac Onions
Beet and Bean Veggie Burgers
