Simple and Delicious Green Salad with Mustard Vinaigrette
Serves: 8
Time Preparing: 20-30 minutes
Ingredients
Serve the vinaigrette in the center or side of the salad bowl.
For the Salad
2 heads of fresh, organic red butter lettuce
1 cup fresh, organic arugula leaves
1 cup organic baby Portobello mushrooms, finely sliced
½ cup Parmigiano-Reggiano cheese, finely sliced
Vinaigrette
5-6 tablespoons olive oil (cold pressed/unfiltered)
1 tablespoon balsamic vinegar
3 tablespoon fresh-squeezed lemon juice
½ teaspoon raw honey
½ teaspoon Dijon mustard
¼ teaspoon sea salt
Preparation
Salad
Before washing the heads of lettuce, cut and discard any damaged outer leaves
Wash the lettuce and arugula leaves with plenty of cold water and spin dry
Tear up the lettuce leaves as you wish
Combine well the lettuce and arugula leaves
Transfer the leaves to the bottom of a large salad serving bowl Top the leaves with mushrooms and Parmigiano-Reggiano cheese, reserve
Vinaigrette
In a small bowl, combine the olive oil, balsamic vinegar, lemon juice, raw honey, mustard and sea salt
Stir vigorously until thoroughly combined, 1-2 minutes, reserve
Serve the salad with the vinaigrette on the center or on its side
Enjoy it!
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