Green Salad w/ Dijon Dressing

Most of the time, when I cook, I follow the KISS principle – Keep It Super Simple. Great food doesn’t have to be complicated so I usually try to use as few ingredients as possible.

Something I have been making for a while is salad dressing. I have never been a big fan of store-bought salad dressings because there are so many additives/preservatives, plus homemade is much healthier. The dijon dressing I am sharing today is a great example of using the KISS principle since it only contains 5 ingredients. You can make extra dressing and store it in the fridge for later use, but because there are no preservatives, it will only last for a couple of days. However, with that being said, as there are so few ingredients, you can whip it up in no time.

And for the salad, you can use any combination of vegetables, dried fruits, or nuts that you like. What I have given you is a super simple and colourful option.

I hope this will encourage you to eat more salads and I know you’ll love them.

Ingredients:

  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp maple syrup (non vegan: use honey)
  • 1 tsp dijon mustard
  • 1/8 tsp pepper
  • 2 cups romaine lettuce, chopped
  • 1/4 cup chopped cucumber
  • 2-3 radishes, sliced
  • 1 carrot, in ribbons (I use a vegetable peeler to do this)

Directions:

  1. Combine olive oil, apple cider vinegar, maple syrup (or honey), dijon mustard and pepper in a small bowl or measuring cup.
  2. Mix remaining ingredients in salad bowl, then toss with dressing, you may not use it all. Serve salad immediately for optimal freshness. Store leftover dressing in airtight container in fridge for 2-3 days.

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