MUSTARD VINAIGRETTE SALAD

MUSTARD VINAIGRETTE SALAD

TWO SERVINGS:

  • 2 PIECES OF BUTTER LETTUCE (SEVERAL LEAVES EACH)
  • ½ CUP OF GoodFarms™ GRAPE TOMATOES
  • 1 PERSIAN CUCUMBER

 

VINAIGRETTE:

  • 2 TBSP OF WHOLE GRAIN MUSTARD
  • ¼ CUP OF EXTRA VIRGIN OLIVE OIL
  • 2 TBSP OF APPLE CIDER VINEGAR
  • ½ TSP OF DRIED PARSLEY
  • ¼ TSP OF GROUND BLACK PEPPER
  • SALT (TO TASTE)

 

MAKING THE VINAIGRETTE:

1. EXCEPT FOR THE OLIVE OIL, ADD ALL THE VINAIGRETTE INGREDIENTS INTO A SMALL BOWL.

 

2. MIX THE INGREDIENTS FOR ONE MINUTE.

 

3. CONTINUE MIXING, SLOWLY POURING IN THE OLIVE OIL UNTIL THE MIXTURE IS WELL BLENDED.

 

PREPARING THE SALAD:

1. RINSE THE LETTUCE, GRAPE TOMATOES, AND CUCUMBER.

 

2. SLICE THE CUCUMBER IN HALF LENGTHWISE, THEN CUT IT INTO SMALL PIECES.

 

3. PLACE THE LETTUCE ON ONE OR TWO PLATES.

 

4. ADD THE GRAPE TOMATOES AND CUCUMBER.

 

5. POUR THE VINAIGRETTE ON TOP AND ENJOY!

 

Suggested cookware:

  • Small Bowl
  • 1 or 2 Salad Plates
  • Knife

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