Never Boring Simple Green Salad
Salads come to life when the dressing is stellar, the greens are dry (wet lettuce makes a soggy, tasteless salad) and the add-ins or toppings have some different texture. Here are THREE dressings, all amazing and so easy to make from scratch. Think of salad as a ‘choose-your-own-adventure’…side or meal!
- Salad greens (romaine, mesclun, arugula, red leaf, bibb, etc) pre-washed (about 6-8 cups for 4 servings)
- Handful of 2-3 additional raw vegetables grated carrot, thinly sliced bell pepper or fennel, halved cherry tomatoes, sliced cucumber, diced celery or green onion, shaved red cabbage, or any other veg you love
- Pinch each salt and pepper
- Optional add-ins sliced avocado, feta cheese, toasted seeds or croutons, pickles, fresh herbs
Combine greens with veg and any other add-in you like. Dress salad lightly with any chosen dressing below, starting with 1 Tbsp for 2 cups salad, adding more if necessary. Toss and serve.
1/2 cup olive oil
3 Tbsp red or white wine vinegar
1 tsp Dijon mustard
1 clove garlic, smashed
1/2 tsp each fine sea salt and pepper
1/3 cup lemon juice
2/3 cup extra-virgin olive oil
3/4 tsp sea salt
1/4 tsp pepper
1 crushed garlic clove
Maple Flax Balsamic Vinaigrette
1/4 cup flax seed oil*
1/4 cup olive oil or avocado oil
1/4 cup balsamic vinegar
2 tsp grainy Dijon mustard
3 Tbsp maple syrup
1/2 tsp each salt and pepper
1/2 orange, juiced (optional)
*use all olive oil if flax not available.
Shake all ingredients (from one recipe) together in jar with tight fitting lid or whisk together vigorously until emulsified. Refrigerate if not using same day.
Other salad dressing uses: drizzle over rice bowls, toss with warm pasta, potatoes or roasted vegetables, use as a marinade for chicken, beef or pork.
Hi, I'm Katie!
I am a nutritionist, chef, mom to two little ones, and a lover of food!
I hope you enjoy my recipes and food blog. Feel free to reach out if you have any questions.
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