What are your favorite salad combinations? We’d love to hear. Why we love this recipe: This simple pile of greens stars our favorite balsamic vinaigrette dressing. It’s so delicious and has been receiving rave reviews for years. Throw out all your old salad dressing bottles and use this recipe!
Make your own vinaigrette. Use our balsamic vinaigrette or swap in this basic salad dressing. Our rule for making vinaigrette is 1 part acid (vinegar or citrus juice) to 3 parts oil (olive or grapeseed). Then add salt, pepper, and any add-ins you’d like, like chopped shallots or minced garlic, Dijon mustard, or minced herbs, and whisk to combine. There are endless possibilities! Use fresh greens, local if possible. Use any mix of greens you’d like. Our local farmer’s market has local greens year round, which we like to take advantage of when we can. Add crunchy elements for contrasts of flavor and texture. We like to add something crunchy like pecans, almonds, walnuts, sunflower seeds, or pepitas (pumpkin seeds). Amp up the flavor by toasting the nuts in a dry skillet for a few minutes until they are browned and fragrant. Mix in cheese or fruit for a final touch. A flavorful cheese is a great counterpoint: we love feta, sharp cheddar, and goat cheese. You can also add a sweet component like dried fruit (cranberries, cherries, apricots) or fresh fruit (apples, pears, strawberries).
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5 from 1 review
2 tablespoons aged balsamic vinegar 2 tablespoons Dijon mustard 1 to 2 tablespoons maple syrup (or honey) ¼ teaspoon kosher salt 6 tablespoons olive oil
For the salad
8 cups salad greens ¼ cup dried cherries (or cranberries) ¼ cup cheese crumbles (feta, goat, or gorgonzola) ¼ cup slivered almonds (or walnuts, pecans, or pistachios)
