House Salad
This nutritious and tasty house salad recipe is packed with fresh greens, crunchy veggies, and a homemade maple balsamic dressing.
Servings: 4 people
Calories: 96kcal
Cost: $3
Equipment
Ingredients
- 4 cup Leafy Greens I used Romaine and Iceberg Lettuce
- 1½ cup Grape Tomatoes
- 1½ cup Cucumber cut into bite sized pieces
- ½ cup Red Onion halved and thinly sliced
- ½ cup Feta Cheese Crumbles Optional
For Homemade Salad Dressing
- 1 Tablespoon extra virgin olive oil
- 1½ Tablespoon balsamic vinegar
- 2 Tablespoon maple syrup
- 1 Teaspoon Dijon mustard
- 1 clove Garlic minced
- 2 Tablespoon Water
- Salt and pepper to Taste
Instructions
- Prepare the greens and veggies : Begin by washing your greens. I like to use Salad Spinner to remove the excess water and dry the greens. Chop them up into bite-size pieces and place them in a large mixing bowl. Slice your veggies and add them to the bowl with the greens.
- Prepare the Dressing : In a separate small mixing bowl, add together the maple syrup, balsamic vinegar, minced garlic, olive oil, Dijon mustard, salt, and pepper with water . Whisk until well combined.
- Prepare the Salad : Pour the dressing over the salad and toss everything together until the greens and veggies are evenly coated. Add the toppings. Serve and enjoy !
Notes
It is best to eat this salad freshly made. That’s when the greens and veggies are most crispy. To store leftover salad, place the salad in an airtight container and store it in the refrigerator for a day or two. The dressing will keep the greens from drying out.
Nutrition
Serving: 1cup | Calories: 96kcal | Carbohydrates: 14g | Protein: 2g | Fat: 4g | Sodium: 25mg | Potassium: 377mg | Fiber: 2g | Vitamin A: 4596IU | Vitamin C: 13mg | Calcium: 46mg