At first glance this green salad looks a little plain. Don’t worry, It’s far from it. There’s a crispy toasted crouton with herb goat cheese and a creamy Dijon mustard dressing backing it up with style!
My 7 Days Of Salad adventure has come to an end, but that doesn’t mean I wont be making tasty, healthy green recipes any more. I loved all of this past weeks salads and as soon as I was happy enough with my pictures after each shoot, out came the fork. I didn’t plan salad week because of some kind of diet or New Year’s resolution, I did it because they all have serious flavor and salads can kick butt. These aren’t salads with wilted brown chunks of iceberg and drenched in dressing. Salads should be super-fresh with only a tickle of dressing. Add some extra ingredients like fresh herbs and cheese, Parmesan or Manchego and it becomes a full on meal and not just a sad side salad.
Try adding some slices of grilled chicken, boiled eggs or even seared ahi and you’re filling up on great protein. Even buying the right leaves will raise your eyebrows. Next time you buy a bag of green salad, taste the leaves before you dress them. You’ll be amazed at the flavor! Take a look at this really helpful list from Start Cooking which describes texture and taste of a wide range of greens.
I hope I’ve inspired you to eat more salad and not just look at it as a standard side salad. Keep the iceberg for your burgers and experiment with some other leaves. Talking of inspiration, check out the round-up of fantastic salad links below. There’s all kinds of great recipes to choose from and you can keep coming back until you’ve made all of them! I’ve also included my salads from 7 Days Of Salad.
Balsamic Dijon Vinaigrette Fall Salad– The Corner Kitchen
Caprese Salad– Confident Cook Hesitant Baker
Watermelon Corn Salad– Busy in Brooklyn
Chicken and Strawberry Salad– Cravings of a Lunatic
Tomato Feta Quinoa Salad– Foodbabbles
Avocado Walnut Salad– Yours and Mine are Ours
Cranberry, Almond and Spinach Salad– Like Mother Like Daughter
Apple and Beet Maple Salad– Quarter Life Crisis Cuisine
Summer Orzo Pasta Salad– A Cedar Spoon
Lemon Avocado Massaged Kale Salad– Spabettie
Spiced Couscous and Walnut Salad– Cooking with Books
Pomegranate Citrus Quinoa Salad– Diethood
Fresh Green Bean and Walnut Feta Salad– The Kitchen is My Playground
Grilled Chicken Salad– Spoonful of Flavor and A Dash Of Life
Applebee’s Asian Chicken Salad (copycat recipe)– Very Culinary
Thai Cabbage Salad– Karen’s Kitchen Stories
Meyer Lemon, Black Quinoa, Plum and Avocado Salad– Cooking On The Weekends
Strawberry Balsamic Quinoa Salad– MarocMama
Mediterranean Chopped Salad– Wine and Glue
Fresh Plum Caprese– The Tomato Tart
Fresh Summer Salad– Cooking On The Front Burner
Italian Basil Orzo Salad– Frugal Foodie Mama
Quinoa, Chickpea and Almond Salad– The Law Students Wife
Baby Kale Salad with Honey Lime Vinaigrette– Swirls Of Flavor
Quinoa, Beet and Blood Orange Salad– The little Ferraro Kitchen
Romaine Salad with Gorgonzola and Parmesan– Noble Pig
Lentil Salad– Jeanettes’s Healthy Living
White Acre Pea and Corn Salad– Simply Southern Baking
Grilled Portobello Caesar Salad– All Day I Dream About Food
Caesar Salad– Cook Like A Champion
Winter Salad with Blue Cheese and Pecans– That Skinny Chick Can Bake
Spring Trifle Salad– Seasonal and Savory
Mexican Chopped Salad– Dinners Dishes and Dessert
Chicken Tostada Salad– Alidas Kitchen
Waldorf Salad– I Heart Eating
Chicken Quinoa Salad– Mom On Timeout
Balsamic Dijon Salad– The Corner Kitchen
- For The Dressing:
- 1/4 cup Dijon mustard
- 1/4 cup red wine vinegar
- 3/4 cup canola oil
- For The Salad:
- 2 Slices of French Baguette cut on a diagonal
- 3-4 ounces spring mix leaves
- 1 1/2 Tbsp chopped hazelnuts
- 1 1/2 Tbsp sliced shallots
- 1 Tbsp fresh sage chopped
- 1 Tbsp fresh basil chopped
- 1/2 Tbsp fresh chives chopped
- 2 slices fresh goat cheese about 1/2 inch thick
- Sea salt and black pepper to taste
Preheat the oven to 375 degrees F. Place the sliced bread on a cookie tray and toast in the oven for about 10 minutes.
Combine the Dijon, red wine vinegar and canola oil in a bowl. Whisk until well combined and set aside.
In a separate bowl, put the leaves, hazelnuts, shallots, sage, basil, chives.
Drizzle about 2 Tbsp of the mustard dressing over the salad. Toss gently making sure every leaf looks coated.
Divide the salad between two plates, Season with some salt and pepper.
Take 1 toasted crouton and place it on the plate beside the salad. Put a slice of goat cheese on top of the crouton.
Serve at once, spreading the cheese all over the crouton.