Red wine vinaigrette and mix-and-match salad
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
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1 teaspoon finely minced shallot
- 6 tablespoons extra virgin olive oil
- Freshly ground pepper to taste
Greens suggestions
Lean protein suggestions
- Hard-boiled eggs
- Chicken breast
- Firm tofu
- Black or red beans
- Wild salmon
- Sardines
Lean protein suggestions
- Hard-boiled eggs
- Chicken breast
- Firm tofu
- Black or red beans
- Wild salmon
- Sardines
Colorful extras
- Radishes
- Berries
- Bell peppers
- Carrots
- Avocado
- Tomatoes
- Sprouts
- Red onions
- Cucumbers
- Cheese
- Whole grain croutons
- Seeds
- Nuts
- Toasted tortilla strips
Directions
- Whisk the vinegar, mustard, salt, and shallot together in a small bowl. Let stand for about 5 minutes.
- Whisk in the olive oil.
- Add pepper to taste.
Dress your beautiful salad creation and enjoy. Of course, you can use any other dressing recipe you like.