Ingredients
Apple Cider Vinaigrette Dressing
- 1/4 cup 60 mL extra-virgin olive oil
- 1/4 cup 60 mL apple cider vinegar
- 1 Tbsp 15 mL pure maple syrup or honey
- 2 tsp 10 mL Dijon mustard
- 1 clove garlic minced
- 1/2 tsp 2 mL sea salt
- 1/4 tsp Freshly ground black pepper to taste
Salad Ingredients
- 6 cups mixed garden greens (spring mix, spinach, or arugula)
- 1½ cups fresh strawberries hulled and sliced
- 2-3 tbsp fresh mint leaves thinly sliced
- ¼ cup toasted seeds or nuts (sunflower seeds, pumpkin seeds, sliced almonds, or pecans)
- ¼ cup crumbled feta cheese (optional)
Instructions
Making the Dressing:
- Add all ingredients to a small jar with lid
- Shake well until the dressing is smooth and emulsified or can use an immersion blender
- Taste and Adjust (example - more vinegar for extra tang, more honey or maple syrup if you prefer slightly sweeter, or a little water if you like a thinner dressing)
Keep in the fridge for up to one week. Bring to room temperature before serving if it becomes solid in the fridge.
Assembling the Garden Greens with Dressing:
- Toast the seeds or nuts by placing them in a dry skillet over medium heat for 3–5 minutes, stirring often, until lightly golden and fragrant. Let cool.
- In a large bowl, combine the garden greens, strawberries, and mint
- Drizzle with about ¼ cup of the vinaigrette (or to taste) and toss gently to coat
- Sprinkle the toasted seeds or nuts over the top and add the feta cheese (optional) just before serving.
• Add grilled chicken or salmon to make it a full meal.• Swap feta for goat cheese for a creamier option.• Dress just before serving to keep greens fresh and crisp.
Notes
Recipe by Laura Kalina, Low Gi Meals in Minutes Cookbook.
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