easy weekday salad

Ingredients

Dressing:
3 tbsp. olive oil
1 tbsp. balsamic vinegar
1 tbsp. whole grain mustard
1/8 tsp Kosher salt
fresh ground pepper

Salad Fixings:
Lettuce: Boston lettuce or mixed baby greens work well
1 carrot, shaved using a vegetable peeler
1/4 red onion, very thinly sliced or grate using the largest setting on a box grater
1/4 cup soft cheese, goat or blue work well
1/4 cup nuts, walnuts or almonds work well
anything else in your fridge you need to get rid of! (we've tried corn, blanched green beans, green onions, and beets before- yum!)

Instructions

1. Whisk together the olive oil and the vinegar. Add the mustard, salt, and pepper and whisk vigorously until emulsified.
2. Add the carrot, onion, nuts, etc. and combine with dressing. At the last minute, mix the greens in.

shredded carrot and beet salad

Ingredients

For the salad:

2-3 carrots, shredded using a box grater

4 beets, thinly sliced (I'm in love with LOVE Beets- the beets are already cooked and vacuumed sealed- saves a ton of time!)

2 lbs. of mixed greens

1/4 cup of cheese- I like goat or blue cheese for this salad, but whatever you have on hand will work

For the dressing:

2 tbsp. balsamic vinegar

1 tbsp. red wine vinegar

1 tbsp. Dijon mustard

1 tsp. light brown sugar

1 garlic clove, minced

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

3/4 cup extra virgin olive oil

Instructions

1. To make the vinaigrette, in a medium bowl whisk together balsamic vinegar, red wine vinegar, mustard, brown sugar, garlic, salt, and pepper until mixed. Gradually whisk in the olive oil until smooth.

2. Assemble salad and enjoy.