SIMPLE GREEN SALAD WITH LEMON VINAIGRETTE
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When a meal needs something extra, consider this. Fresh greens and vegetables dressed in a simple lemon vinaigrette pair with just about any meal. Ready in just 10 minutes. Yummy!
3-4 Tbsp lemon juice
1/4 cup good quality olive oil (or extra virgin)
1 tsp maple syrup
1 pinch each salt and black pepper
3 Tbsp minced shallot (optional)
Large bag of mixed greens
1/4 cup baby tomatoes
1/4 cup thinly sliced shallot or red onion
1/2 cup shredded carrots
1/4 cup pomegranate arils or dried fruit (optional)
1 pinch each salt and pepper
2 Tbsp toasted pepitas or sunflower seeds
First prepare dressing by adding all ingredients to a mixing bowl (or small blender) and whisking (or blending) to fully combine. Taste and adjust flavour as needed, adding more maple syrup for sweetness, lemon for acidity, or salt or pepper to taste. Set aside.
Prepare salad by adding greens to a serving bowl or platter and topping with baby tomatoes, shallot or onion, carrots, pomegranate arils or dried fruit (optional), a pinch of salt and pepper, and toasted pepitas or sunflower seeds.
Add dressing to the salad and toss to coat, or serve on the side.
Best when fresh.
Store salad separate from dressing if keeping for later use.
Will keep in the refrigerator up to 2-3 days.
Store dressing in the refrigerator 3-4 days.
The oil can harden when cold, so let set out for a few minutes to warm and shake well to reincorporate before serving leftovers.