Salad with Lemon-Herb Vinaigrette
#salad
#lemon-herb
#vinaigrette
#vegan
#meal-prep
From: Ian Seddon's Cookbook
🥘 Ingredients
- Herby Oil 13 ½ tsp
- medium lemon 3 tbsp
- pure maple syrup 2-3 tsp
- Dijon mustard or whole grain mustard 2 tsp
- fat garlic clove 1
- Kosher
- medium crisp-sweet apple e.g., Fuji, Gala, Pink Lady, Honeycrisp, etc. 1
- baby spinach or salad greens of choice 5-6 oz
- Kosher
- dried cranberries or cherries ¼ cup
- Crunchy Nut & Seed Mix 3 tbsp
Lemon-Herb Vinaigrette
📝
If you like to chop your baby spinach, you can quickly “chop” it using scissors instead of a knife. Storage: This salad is best fresh; only make as much as you can eat. Nutrition boost: For more veggie variety, buy half baby spinach and half arugula, or replace the spinach with lacinato kale and massage it with the vinaigrette first; fold in sliced jicama or shredded red cabbage. For added antioxidants and a lovely flavor, tear fresh mint leaves and toss them into the salad before serving. For added healthy fats, sprinkle on toasted walnuts.
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1Prepare: Herby Oil , medium lemon , pure maple syrup , Dijon mustard or whole grain mustard , fat garlic clove , Kosher salt or sea salt and freshly cracked black pepper.
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2In a jar for which you have a lid, combine the Herby Oil, lemon zest, lemon juice, 2 tsp maple syrup, mustard, garlic, and several cracks of pepper. Shake well until the dressing is emulsified.
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3Taste, adding more maple syrup as needed to balance the tartness. Season to taste with salt and pepper. Store in a sealed, labeled jar in the fridge for 1 to 2 weeks.
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4Gather: 4 tbsp Lemon-Herb Vinaigrette (from meal prep), medium crisp-sweet apple e.g., Fuji, Gala, Pink Lady, Honeycrisp, etc. , baby spinach or salad greens of choice , Kosher salt and freshly cracked black pepper, dried cranberries or cherries , Crunchy Nut & Seed Mix .
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5Take the Lemon-Herb Vinaigrette out of the fridge. If it’s solidified, set the jar of dressing in a shallow bowl of hot water to come back to room temperature.
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6Slice the apple thinly, removing the core. For paper-thin slices, use a mandoline.
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7Add as much baby spinach as you plan to eat to a serving bowl. (I like to chop up the spinach first.) Season with a pinch or two of salt and pepper and toss with your hands or tongs. Drizzle on some of the Lemon-Herb Vinaigrette, and toss to coat.
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8Add the sliced apples and dried fruit, if using. Scatter on the Crunchy Nut & Seed Mix. Taste, adding more vinaigrette as desired.