Summer Salad
Dressing-
honey
mustard (yellow or dijon)
salt
pepper
olive oil (optional)
Salad-
lettuce (I like romaine and arugula)
spinach
carrots (thinly sliced)
cherry tomatoes (halved)
cucumbers (thinly sliced)
bell peppers (thinly sliced)
strawberries (wait for it… thinly sliced)
whatever other veggies you fancy
Preparation:
There are no specific amounts here because you could just as easily make this for ten people as you could just for yourself; you know how much salad and dressing you like. I mix the dressing ahead of time. I like a three-to-one ratio of mustard to honey myself. Wisk the honey, mustard, pinch of salt and pinch of pepper together. Now, you don’t have to add any olive oil at all, but I prefer a tiny (!) drizzle of it myself because it binds the dressing to the salad ingredients a bit better. I like to toss the salad with the dressing and let the whole shebang sit in the fridge for about an hour before I eat it to really get the flavors going. I think thin slices of apples added to this would be really good, too, but I’ve yet to try that.
Most salad dressings from the store are rediculously loaded with fat, so I prefer to just make my own. This dressing is fat free if you refrain from adding oil, and even if you do add the oil, it’s just a couple of grams if you use just a touch. Also, strawberries are perfect in this and not weird at all even though most people keep fruit away from their garden salad.