A good salad is memorable, satisfying and delicious! Not only is a good salad delicious, but it’s nourishing and packed with fiber. Living in Europe, the UK and Japan has taught me that the world eats a lot more vegetables than most Americans. One of the reasons why non-Americans eat so many vegetables is because they shop almost daily. It’s easy to remember to eat vegetables when you’re browsing the market and picking up a few every day. Another reason why non-Americans eat more vegetables than Americans is because they really know how to mix them, prepare them and dress them.
My fresh mustard vinaigrette makes every salad it dons BETTER than a restaurant salad. It’s tangy, zippy and so very flavorful. It’s also incredibly easy to whip up!
I rely on BIG salads to help power me through my day. Not only am I sure that I’m consuming enough vegetables with the mega dose I put on my plate, but I really enjoy my lunch salads and I look forward to them.
This particular lunch salad is comprised of:
- Fresh mixed bagged greens.
- Grape tomatoes, cut in half.
- Store bought pre-cooked, seasoned chicken breast.
- 1/2 perfectly ripe avocado.
I’ve learned that when making a BIG lunch salad; chopping is key. The components need to be large enough to spear with my fork, but small enough to be palatable (and not messy).
This fresh mustard vinaigrette makes enough dressing for two days. I simply store mine in the fridge in a glass jar. Give it a shake a day after I make it and I’m ready to enjoy another BIG salad.
Fresh Mustard Vinaigrette
- 2/3 cup olive oil
- 1/3 cup apple cider vinegar
- 1 Tbs Dijon mustard
- 1/2 tsp fresh cracked pepper
- 1-2 pinches salt
- 2 cloves garlic, crushed
- In a small bowl, whip all the ingredients together. Pour over your salad and store the rest in a jar in the fridge for up to four days.