Salad is a versatile part of a healthy diet, so you might like having a go-to vinaigrette to use for many different combinations of ingredients. The simple Dijon dressing in this recipe is a classic and can be made in larger quantities so you have it on hand for all your greens. Store your dressing in a pretty glass jar in the refrigerator, and jazz it up with fresh herbs such as thyme, basil, or chives.
✔ GLUTEN-FREE
✔ DAIRY-FREE
✔ MAKE AHEAD
✔ 30 MINUTES
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PREP TIME 15 MINUTES
🍛 Ingredients
✶ 1 teaspoon olive oil
✶ 1 teaspoon good-quality balsamic vinegar
✶ ¼ teaspoon Dijon mustard
Sea salt
✶ Freshly ground black pepper
✶ 2 cups arugula
✶ 1 cup sodium-free canned chickpeas, rinsed and drained
✶ 10 cherry tomatoes, halved
✶ 1 scallion, white and green parts, cut into ⅛-inch-thick slices
🍛 Directions
1. In a large bowl, whisk together the olive oil, vinegar, and mustard. Season with salt and pepper. Add the arugula and toss to dress the greens.
2. Arrange the greens on two serving plates, evenly divide the chick-peas, cherry tomatoes, and scallion between the plates, and serve.
💡 TIP : Refrigerate the remaining chickpeas in a plastic sealed container. Use them in hummus or curries, or roast them in the oven with a little spice for a tasty snack.
➕ PER SERVING
Calories : 182
Fat : 4.3g
Saturated fat : 0.6g
Protein : 9.3g
Carbohydrates : 31.9g
Sodium : 165mg
Fiber : 10.5g
Sugar : 16.8g
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PAIR WITH … Mixed Berries with Orange Cream
In a small bowl stir together ¼ cup fat-free plain Greek yogurt, 1 tablespoon freshly squeezed orange juice, and ¼ teaspoon orange zest until well blended. Set aside. In a medium bowl toss together 1 cup hulled and halved strawberries, ½ cup raspberries, and ½ cup blueberries. Spoon the berries into two serving bowls and top evenly with the orange cream. Refrigerate the bowls before serving.
PER SERVING (Calories: 93, Fat: 0.6g, Saturated fat: 0.0g, Protein: 4.2g, Carbohydrates: 20.3g, Sodium: 54mg, Fiber: 9.5g, Sugar: 12.6g)
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