Anti Inflammatory Classic Garden Salad
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Learn more āIngredients
4 servings
For the salad
- 1 small head romaine lettuce, chopped into bite-sized pieces
- 2 cups mixed greens
- 1 cup cherry tomatoes, halved
- 1 english cucumber, halved lengthwise and sliced into half-moons
- Ā¼ red onion, thinly sliced
- 1 medium carrot, peeled and shredded
- Ā¼ cup pitted kalamata olives, halved (optional)
For the vinaigrette
- 3 tbsp red wine vinegar
- 1 tsp dijon mustard
- 1 tsp honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 small garlic clove, finely grated
- Ā¼ tsp salt
- Ā¼ tsp black pepper
- 6 tbsp extra-virgin olive oil
For serving
- Ā¼ cup croutons (optional)
Instructions
- 1
In a small bowl or jar, combine the red wine vinegar, Dijon mustard, honey, grated garlic, salt, and black pepper. Whisk together until the salt dissolves and the mixture is uniform.
- 2
Drizzle in the olive oil in a slow, steady stream while whisking constantly until the vinaigrette is emulsified and slightly thickened. Taste and adjust salt and pepper as needed.
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