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SOMETHING SIMPLE: Little Green Salad
Simple, healthy, and ready in just five minutes.
- ¼ cup extra-virgin olive oil
- 3 tbs. lemon juice
- 1 ½ tbs. nutritional yeast
- 1 small garlic clove, minced
- 1 tsp. Dijon mustard
- 1 tsp. maple syrup or honey (optional)
- ½ tsp. sea salt, plus more to taste
- ¼ tsp. freshly ground black pepper, plus more to taste
- 2 handfuls mixed greens
Combine the dressing ingredients in a jar, secure the lid, and shake until emulsified. Taste and adjust seasoning as needed.
Divide the greens between two plates. Dress the greens lightly and toss to coat the leaves.
Add toppings of choice (find ideas below) and more dressing as desired.
Leftover dressing will keep in the fridge for up to two weeks.
Top It Off
A few ideas for extra salad toppings:
- Toasted nuts or seeds
- Shaved Parmesan cheese
- Thinly sliced cucumbers or radishes
- Halved cherry tomatoes
- Chopped avocado
- Chopped apples, grapes, or citrus segments
Beyond the Bottle
Sure, you can buy salad dressing at the supermarket. But you can also make your own with ingredients you probably already have on hand while avoiding the additives and artificial flavors in the store-bought varieties. (Looking for dressing inspiration? Try one of these homemade dressings.)
This recipe is part of our Something Simple department, which features one-pot, 30-minutes-or-less, or 10-ingredients-or-less recipes that make it easier to eat healthy in a pinch.
Photography by: Terry Brennan; Food Styling: Betsy Nelson
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