This mixed green salad with balsamic vinaigrette is a quick and easy side dish! In just 10 minutes you have a healthy accompaniment to any meal.
A food blog is a bit of a cop out in terms of instruction on healthy eating, because it’s a recipe stream of consciousness. Since the accepted model is to post whatever you make whenever you want, a reader doesn’t necessarily pick up on balanced meal planning (which is arguably the hardest part about healthy eating).
For example, if you followed our blog in December, you would find this lineup: Cookies, White Bean Dip, Salad, Cookies, and Biscuits. Granted, we intentionally post a collection of easy holiday entertaining recipes in December, but it does make it difficult to understand how to put together a meal.
After posting our tomato artichoke soup, I mentioned that it would be helpful to serve this soup alongside something with added protein, since the soup itself isn’t highly filling on its own. Generally we’d say something like, “serve with a green salad,” but this time we wanted to quantify it for you with this recipe. It’s more of an idea than a recipe, but we wanted to share it since it’s something we take for granted. Plus, if you don’t already make your own vinaigrette at home yet, throw out all your old salad dressing bottles and use this recipe! It has no preservatives and literally takes 2 minutes to whip up.
For the balsamic vinaigrette
- 2 tablespoons aged balsamic vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon maple syrup (or honey)
- 1/4 teaspoon kosher salt
- 6 tablespoons olive oil
For the salad
- 8 cups salad greens
- ¼ cup dried cherries (or cranberries)
- ¼ cup cheese crumbles (feta, goat, or gorgonzola)
- ¼ cup slivered almonds (or walnuts, pecans, or pistachios)
- In a medium bowl, whisk together the balsamic vinegar, Dijon mustard, maple syrup, and salt until fully combined. Gradually whisk in the olive oil, adding 1 tablespoon at a time and whisking until it incorporates, until an emulsion forms. Serve immediately. Store refrigerated and bring to room temperature before serving (keeps at least 2 weeks).
- Dress 8 cups salad greens with the desired amount of dressing; reserve the rest for future use.
- On each plate, place 2 cups salad greens and sprinkle with dried fruit, cheese crumbles, and nuts.
You can read full article and recipes here : https://www.acouplecooks.com/simplest-green-salad-with-balsamic-vinaigrette/