balsamic dressing

5 minutes

2 tablespoons fig balsamic vinegar
1 tablespoon red wine vinegar
1 tablespoon dijon mustard
1 teaspoon brown sugar
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/4 cup olive oil

combine all ingredients in a mason jar, screw on lid and shake very well....until thoroughly combined. if you do not have a jar with a lid, combine all ingredients except oil in bowl. whisk in oil until combined.

 i really like using the fig balsamic vinegar but you could certainly use a high quality balsamic in place if you cannot find it. i think i found mine at tj maxx or marshalls. ;)

tangy arugula salad

10 minutes

salad

6 cups arugula, washed and stems removed

1/3 cup red onion, sliced thin

1 green bell pepper, seeded and sliced thin

1/2 cucumber, sliced thin and salt and peppered 

1/2 cup shaved or grated parmesan (optional)

dressing

lemon zest of one lemon

juice of 1 lemon

3 tablespoons olive oil

1 tablespoon honey mustard

salt and pepper to taste

combine all ingredients for dressing in small mason jar or tupperware. seal and shake. add half to arugula and toss to coat. continue to add dressing until salad is dressed to your preference. there is nothing worse than a soggy salad imo. top with remaining veggies and serve.

if you want to make a meal out of this and you are a carnivore you can top it with sliced steak. super yummy.

beet and mandarin salad

2+ hour, including time to roast and cool beets

6 small to medium sized beets, trimmed of greens and scrubbed clean
1 can mandarin oranges, with juice reserved
3 cups fresh spinach, rinsed and patted dry
1/4 cup very thinly slice red onion
1 ounce parmesan cheese, shaved
3 tablespoons red wine vinegar
3 tablespoons olive oil,

preheat oven to 375 degrees. roast beets by making a foil pouch, drizzling with olive oil and salt and crimping foil packet. smaller and fresher beets will cook faster so start checking done-ness after about 25 minutes. it could take up to an hour. once they are tender, remove from oven and allow to cool. slit peel with knife and rub peel off with fingers. (this step could be done the day before) cut in to 3/4 inch pieces and place in bowl.

mix 3 tablespoons of the mandarin juice, 3 tablespoons of vinegar and 2 tablespoons of olive oil in with beets and mix until coated. in a large salad bowl, layer spinach, beets, mandarin oranges, red onion and parmesan.

this salad can be prepared a few hours ahead of time and placed in the refrigerator until ready to be served. because it is not overdressed, the spinach will not get soggy.

simple spinach salad with apple and red onion

5 minutes

this is a very simple and yummy "go to" salad and dressing recipe that takes just a few minutes to prepare from start to finish.

4 ounces fresh spinach, washed and stemmed
1/4 quarter red onion, thinly sliced
1 small granny smith apple, cored and thinly sliced
shredded parmesan cheese

1/4 cup olive oil
1 tablespoon dijon or grain mustard
2 tablespoons apple cider vinegar
1 tablespoon agave or honey

combine spinach, apples and onion in a bowl. mix olive oil, mustard, vinegar and honey in a bottle, jar or something with a lid. shake well. add dressing to salad mixture until coated to your liking. distribute salad to plates and top with parmesan and fresh ground pepper.