Serving a nice, fresh garden salad the way you like it is easy when you have some washed, chopped vegetables and this flavourful Herb Vinaigrette on hand. For more summertime recipe inspiration, you might like Gluten Free Summer Recipes.
Make a fresh, tossed salad by prepping your favourite ingredients ahead of time and keeping them handy in the fridge.
Personalized Garden Salad
Eating garden salad frequently is a simple way to get more vegetables into your diet. I like to buy a box of organic spring mix baby lettuce leaves. Already pre-washed, they make salad preparation easy. Pick up an assortment of your favourite vegetables at the market, and you can personalize your salad according to your own individual preferences. Adjust your salads seasonally to take advantage of sales.
Wash and chop the vegetables when you get them home. They’ll store in a sealed container in the fridge for several days.
Prepped ingredients make it easy to throw together a fresh, garden salad for lunch or dinner.
When you’re ready for a salad, simply toss a generous portion of your prepared vegetables with this Herb Vinaigrette, gently toss in some lettuce, and sprinkle granola on top. Easy peasy!
Herb Vinaigrette is free from refined sugars.
HERB VINAIGRETTE
Making the dressing is as simple as shaking olive oil, apple cider vinegar, a touch of honey, herbs and seasonings together in a jar. A ball whisk will help, if you have one. If you wish to go one step further, emulsify the vinaigrette in a blender to make it creamy. Store your vinaigrette in the refrigerator, as one recipe will dress several salads.
OLIVE OIL
Olive oil is rich in monounsaturated fatty acids. It’s a key component of the Mediterranean diet which seems to reduce risk of heart attack, high blood pressure, and stroke. Choose extra-virgin olive oil from a reputable source. It should be stored in a dark, glass container. Recently, there have been disturbing reports of olive oil being laced with cheaper oils and sold as 100% pure. If your olive oil is pure, your salad dressing should form a solid layer of oil when you store it in the fridge. Leaving it out for 15 to 20 minutes before tossing it into your salad will make it easier to shake up and use.
APPLE CIDER VINEGAR
Raw, organic, unfiltered and unpasteurized apple cider vinegar contains a wealth of raw enzymes and beneficial bacteria. In fact, taking 1 to 2 tablespoons a day is said to eliminate a number of health problems.
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Ingredients
- 3/4 cup olive oil
- 1/4 cup apple cider vinegar
- 1 tablespoon raw honey
- 1/2 teaspoon sea salt
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried margoram
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried thyme
- 1/4 teaspoon ground black pepper
Instructions
- Add all ingredients to a glass jar and shake to combine.
- Store unused vinaigrette in the refrigerator. Pure olive oil will turn hard in the fridge, so set it out a few minutes before using. Shake it immediately before pouring onto a salad.
Tossed Salad
Colleen says
Salads are so appealing right now when the holidays are over and we are still deep into winter here. This looks delightfully fresh and crisp. Yum!
Cathy says
Thank you, Colleen! I love my fresh salads, especially in the middle of winter!
Justine | JustineCelina.com says
You always have the best salads! This one includes everything I'm craving right now and I love the fresh, vibrant feeling of the photos, too. Beautiful work, Cathy! Can't wait to see what 2018 brings you. 🙂
Cathy says
Thanks, Justine! Happy 2018!