A simple, uncomplicated garden salad with our basic ‘house’ vinaigrette regularly frequents the dining table. It is known as our ‘fridge’ salad.
For convenience, the vinaigrette ingredients are easily doubled or tripled for another salad on another day
4-5 cups of fresh lettuce (Boston, Bibb, leaf), spinach, cabbage, or arugula—or a creative mixture of many greens
A selection of some of these:
slices of peppers
small broccoli florets
green or red onion slices
fresh herbs (basil, parsley, or cilantro)
Highlight with some of these:
chunks or slices of apples, pears, mango, or avocado
dried fruits, such as apricots, raisins, dates, or cranberries
pumpkin or sunflower seeds
toasted chopped nuts, like walnuts, pecans, or hazelnuts
2 garlic cloves, minced
2 teaspoons (10 mL) Dijon mustard
2 tablespoons (30 mL) apple cider or white wine vinegar
2 teaspoons (10 mL) honey
¼ teaspoon (1.5 mL) pure vanilla extract
¼-⅓ cup (60-85 mL) extra virgin olive oil or avocado oil
Sea salt and freshly ground black pepper to taste
A dash or two of cayenne pepper or hot pepper sauce
- In a large salad bowl, combine the selection of salad ingredients.
- In a small bowl, mix together the garlic, mustard, vinegar, honey, and vanilla. Slowly drizzle in oil and whisk until mixture has thickened. Season to taste.
- Drizzle just enough vinaigrette over the salad ingredients to lightly coat, reserving the remainder to serve on the side, or to use another day.