Use this vinaigrette recipe to enjoy a Greek inspired salad. With some quinoa added to this salad, you'll get extra protein. Using what you have in your fridge or pantry gives variety to the salad. Making your own vinaigrette is simply a ratio. Learn that and you have hundreds of recipes available to you! This recipe serves 1, so multiply as necessary.
Ingredients
1/2 cup baby spinach
1/3 cup garbanzo beans
1/4 onion, sliced (soak in cold water to reduce the bite)
5-6 slices of Italian salami, sliced in thin strips
1/4 cup cooked quinoa
1 stalk celery, large diced
1/4 of of English cucumber, diced
2-3 Roma tomatoes, quartered
fennel, sliced thinly (optional)
Vinaigrette:
3 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tsp Dijon mustard
pinch of sugar
pinch of salt
1 tsp Italian seasoning, dried
tt fresh oregano
tt fresh, basil
tt black pepper
water
Instructions
Read Susie's Tips and Tricks below
1. In a small bowl, place spinach, beans, onion, salami, quinoa, celery, cucumber, tomato, and fennel (optional).
2. In a small blender or by hand with a whisk or fork, blend the oil, vinegar, mustard, sugar, salt, and herbs. To determine if a vinaigrette is too pungent, use a spinach leaf and taste the dressing. I then add a small bit of water. Tasting the dressing alone will not allow you to determine the acidity easily. Adjust seasoning as necessary.
3. Toss vinaigrette and salad fixings. Serve immediately if desired, or let sit 15 minutes in the fridge to marry.
Susie's Tips and Tricks
The ratio of 3:1 oil:vinegar is the key. You may find a slight modification if the oil is particularly tart. This is where you would add a few tsp of water and taste again to determine the best flavour. Don't just taste alone, use a portion of your salad to choose the best seasoning.
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