Fall Salad with Simple Vinaigrette (Back to the Basics)

 

Summer is over but some of summer’s greatest produce is still in season. Today we are going back to the basics with a great salad and a simple dressing. You can multiply the dressing by 5 and use it every day of the week.  Dressing is so easy to make, there is no reason to ever buy one at the store.

Dressing

1 teaspoon mustard
1 tablespoon red wine vinegar
3 tablespoons of olive oil
Sea salt and freshly ground pepper

  1. Combine all of the ingredients in the bowl that you will serve your salad and whisk for 30 seconds.

The Salad

1/2 pound mixed baby greens or lettuce of your choice
2 medium heirloom tomatoes
1 cucumber
8 green olives, pitted
1/2 large avocado or a hole medium one
2 pieces of bread for homemade croutons

  1. Toast the Bread. Once it is hot, cut the bread into little cubes.
  2. Heat a pan. Once it is hot, add 2 tablespoons of olive oil. Once the oil is hot put the bread in with a sprinkle of salt, pepper, and 1 teaspoon of dried oregano. Once the bread is crispy, turn off the pan and set the croutons aside.
  3. Put the lettuce in the bowl.
  4. Cut the tomatoes into cubes and add them to the bowl.
  5. Dice up the avocado, cucumber, and olives and add them to the bowl.
  6. Season the Salad with salt and pepper and mix it. You know a salad is mixed well if there is no dressing on the bottom of the bowl.
  7. Serves Four

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This entry was posted in Dinner, easy, healthy, Just Veggies and tagged , , . Bookmark the permalink.

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