Description
A simple and refreshing green side salad featuring baby greens tossed in a tangy mustard vinaigrette. Perfect for a quick and healthy addition to any meal, this salad takes just minutes to prepare and delivers crisp, vibrant flavors.
Ingredients
Scale
For the Salad
- 5 ounces baby greens
For the Dressing
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon stoneground or whole grain mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Make the Dressing: Whisk together the olive oil, red wine vinegar, mustard, kosher salt, and freshly ground black pepper in a large mixing bowl until the mixture is fully combined and emulsified.
- Toss the Greens: Add the baby greens to the bowl with the dressing, and toss gently but thoroughly until every leaf is evenly coated with the dressing.
- Serve Immediately: Plate the salad and serve immediately to enjoy the fresh, crisp texture and bright flavors at their best.
Notes
- Use fresh, high-quality baby greens for the best flavor and texture.
- You can substitute balsamic vinegar for red wine vinegar if preferred.
- Adjust the amount of mustard and seasonings according to your taste.
- This salad is best served fresh and not stored for long periods after dressing.
