Mixed Green Salad & Classic Vinaigrette

Ingredients

• 5 ounces mixed greens

• 1 can chickpeas, roasted

• 1 cucumber, thinly sliced

• 1 cup cherry tomatoes, halved

• 1 avocado, sliced, optional

• Salt and black pepper

• Homemade Dijon vinaigrette

Instructions

1. Rinse chickpeas, dry them, drizzle with olive oil, salt, pepper, paprika, and garlic powder, then bake on a sheet pan in the oven for 25 minutes at 375.

2. Wash and thoroughly dry the mixed greens.

3. Add the mixed greens, cucumber, tomatoes, roasted chickpeas, and avocado to a serving bowl.

4. Add a small pinch of salt and pepper.

5. Drizzle with vinaigrette immediately before serving.

6. Toss gently and serve.

Classic Dijon Vinaigrette

This homemade vinaigrette comes together in minutes and works with almost any simple green salad. Dijon mustard helps emulsify the dressing while honey softens the vinegar’s sharpness.

Ingredients

• ¼ cup extra-virgin olive oil

• 2 tablespoons red wine vinegar

• 1 teaspoon Dijon mustard

• 1 teaspoon honey

• ¼ teaspoon kosher salt

• Black pepper, to taste

Instructions

1. Add the vinegar, Dijon, honey, salt, and pepper to a small bowl.

2. Slowly whisk in the olive oil until the dressing is blended.

3. Taste and adjust the seasoning as needed.

4. Store in the refrigerator until ready to use.

Shake or whisk again before serving.

Taylor’s Tip

Start with less dressing than you think you need. You can always add more, but an overdressed salad is difficult to fix.