Mix-and-Match salad with red wine vinaigrette

Contributed by Preston Maring, MD


Mix-and-Match salad with red wine vinaigrette

This recipe was inspired by a colleague who sent me an article on building a better salad. I have tried multiple versions of this over time. With ingredients fresh from your local market, you can't go wrong.

Servings: 4

Ingredients

GREENS LEAN PROTEIN

  • • Lettuces including arugula, mesclun,  watercress, mesclun, butter lettuce,  spinach, dandelion leaves ( I used to dig these up as weeds — times have changed.)
  • • Hard-boiled eggs
  • • Chicken breast
  • • Firm tofu
  • • Black or red beans
  • • Wild salmon
  • • Sardines

COLOR EXTRAS

  • •  Radishes
  • •  Berries 
  • •  Bell peppers
  • •  Carrots 
  • •  Avocado
  • •  Tomatoes
  • •  Sprouts
  • •  Red onions
  • •  Cucumbers
  • •  Cheese
  • •  Whole grain croutons
  • •  Seeds
  • •  Nuts
  • •  Toasted tortilla strips
RED WINE VINAIGRETTE
  • •  2 Tbsp red wine vinegar
  • •  1 tsp Dijon mustard
  • •  1/4 tsp salt
  • •  1 tsp finely minced shallot
  • •  6 Tbsp extra virgin olive oil
  • •  Freshly ground pepper to taste

Directions

  1. Whisk the vinegar, mustard, salt, and shallot together in a small bowl. Let stand for about 5 minutes. 
  2. Whisk in the olive oil. 
  3. Add pepper to taste. 

Dress your beautiful salad creation and enjoy. Of course, you can use any other dressing recipe you like.