You’ve got to try this salad! I love how 5 minutes of creating home-made salad dressing and 10 minutes of vegetable prep can turn into such a healthy and delicious meal. Since I make this easy and simple salad so often, I hesitate to even call it a recipe, because the endless variations make this so convenient to throw it together. Really, any raw vegetable works well. But, my current favorite salad dressing is what really makes this salad such a delight. So, so good!

Simple Garden Salad with Easy Red Wine Vinaigrette

 

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Prep time

15 mins

Total time

15 mins

 

Do your body a favor and eat this healthy and delicious salad and dressing!

Author: Linda Davis

Recipe type: salad, lunch, dinner

Cuisine: Californian

Serves:: ¾ C Makes: 7½ C

Ingredients:

• Dressing ingredients:
• 3 T Red wine vinegar
• 2 T Fresh lemon juice (1 lemon)
• 2 T Maille Dijon whole grain mustard
• ½ t Garlic (about 1 medium clove)
• 2 t Blue agave sweetener
• ½ t Kosher sea salt
• ¼ t Freshly ground black pepper
• 6 T Extra virgin olive oil
• Salad ingredients:
• 2 C Baby spinach or spinach leaves coarsely torn with stems removed
• 1 C Shredded carrots, peeled first
• 1 C Yellow squash, shredded
• 1 C Sugar snap peas, cut in half crosswise
• 1 C Grape tomatoes, cut in half
• 1 C Cucumber, peeled, sliced into quarters
• ½ C Chopped Nuts or Roasted crispy chickpeas, to garnish, if desired

Directions:

1. Make the dressing first and refrigerate to blend flavors.
2. Combine all dressing ingredients except for olive oil in a small glass container with a tightly fitting lid.
3. Shake well to combine.
4. Add olive oil, close tightly and shake again until well combined.
5. Serve immediately, or store refrigerated tightly covered.
6. Will last about 1 week.
7. For the salad:
8. On a large serving platter or individual salad plates, lay down a bed of spinach.
9. Add each of the successive ingredients in sections, as desired.
10. Drizzle dressing over salad and top with nuts or chickpeas.

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