Green Salad with Vinaigrette Dressing
Prep 10m | Total 10m | Serves 6
Every family needs to have a go-to green salad to accompany meals. This one is not only delicious, but versatile too. The addition of a french vinaigrette dressing, adds great flavour and healthy fats. Eating greens with vinegar before a meal has been shown to stabilise blood sugar levels- so start mealtimes with this recipe especially before a carbohydrate rich meal (such as pasta) or a decadent dessert.
INGREDIENTS
200g sugar snap peas, trimmed
1 head of lettuce, outer leaves discarded, leaves separated, rinsed, dried, torn
4 large handfuls baby spinach
1 Lebanese cucumber, halved lengthways, thickly sliced
1/2 cup fresh herbs (such as parsleyl, tarragon, basil)
1 firm but ripe avocado, removed from skin and sliced
Vinaigrette Dressing
1/4 cup red or white wine vinegar (or sherry or champagne vinegar)
4 tsp Dijon Mustard
1/2 cup extra virgin olive oil (or more if you want richer)
1/2 tsp salt
Black pepper
METHOD
Make dressing: Combine vinegar, mustard, salt in a small ceramic bowl. Whisk until well combined. Add oil to the vinegar mixture in a slow, steady stream, whisking constantly until dressing thickens slightly. Season with pepper.
Place all of your prepared fresh ingredients to a large bowl.
Drizzle over 1/4 cup salad dressing. Toss gently to combine. Serve.
Store remaining dressing in an airtight container and refrigerate.
RECIPE NOTES
You can swap in any fresh salad greens that are in season for you!
