What? Another salad post?
Not sure how this happened, but I managed to try 3 different salads this week! The one I made last night was from Cooking Light. I don’t think I would have bothered to try it on my own, but I noticed several people on the bulletin board over there made the Spinach Salad with Maple Dijon Vinaigrette and were giving it great reviews.
I can completely see why everyone was recommending this recipe. The salad itself is simple and nothing special, although the addition of the chopped apples threw off my Husband. Putting fruit in his salad is not something he would do on his own. Beyond the chopped apples, the salad could have been anything I would throw together based on what’s in the fridge. It’s the dressing that is the big WOW. The maple syrup really melds well with the Dijon mustard and vinegar making this incredibly flavorful dressing. Some dressings have an overpowering vinegar taste to them, but this one does not and a little goes a long way. Rather than tossing all of the dressing with all of the greens, I drizzled a bit over my portion and saved the rest to be used later. This is one homemade dressing, I’ll make frequently and skip those pre-made ones from the grocery store.
For lunch today, I brought some of the leftover greens I had from this week, some cherry tomatoes and threw in some cannellini beans and with a drizzle of some of the leftover dressing from last night and I had a fantastic lunch – and very filling, too! The addition of the beans packs a one-two punch since they provide fiber and protein.
I can completely see why everyone was recommending this recipe. The salad itself is simple and nothing special, although the addition of the chopped apples threw off my Husband. Putting fruit in his salad is not something he would do on his own. Beyond the chopped apples, the salad could have been anything I would throw together based on what’s in the fridge. It’s the dressing that is the big WOW. The maple syrup really melds well with the Dijon mustard and vinegar making this incredibly flavorful dressing. Some dressings have an overpowering vinegar taste to them, but this one does not and a little goes a long way. Rather than tossing all of the dressing with all of the greens, I drizzled a bit over my portion and saved the rest to be used later. This is one homemade dressing, I’ll make frequently and skip those pre-made ones from the grocery store.
For lunch today, I brought some of the leftover greens I had from this week, some cherry tomatoes and threw in some cannellini beans and with a drizzle of some of the leftover dressing from last night and I had a fantastic lunch – and very filling, too! The addition of the beans packs a one-two punch since they provide fiber and protein.
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