Green Salad every night

Doing the low carb thing almost requires a green salad every night.  The crunch, fiber and all the good stuff in greens are essential. Our dinner salads are quite large. In an effort to change things up I make varying types of fresh vinaigrettes.  They last about a week in the fridge.  Bring to room temperature before using.  Shake it up or whisk lightly and you are all set.

Lately I buy the greens already washed and ready to go in the plastic 5 oz recyclable containers.  Organic greens such as arugula, baby spinach and mixed greens are readily available.

Balsamic Vinaigrette

1 T Dijon mustard                                   

2 T balsamic vinegar

1 minced garlic clove

1/2 C olive oil

salt and pepper

Mix first three ingredients then slowly add olive oil whisking as you add the oil. This creates an emulsion. Salt and pepper to taste.  Salt the greens before dressing with the vinaigrette.  Shaved parmesan a nice touch.  Toasted pine nuts on top delicious!

Alternate ingredients-

Add 1/2 tsp. dried tarragon, use red wine vinegar in place of balsamic, add chopped shallots in place of garlic.  Or use fresh lemon juice in place of any vinegar to create a refreshing lemon vinaigrette and omit the garlic.