Mixed Green Salad with Maple Lime Dressing
From Salad Dressing 101: Dressings for All Occasions Recipe originally from Eating Light, Eating Right
Makes 1 cup
Prep time: less than 5 minutes
Mixed greens (I love to add the more unusual and flavorful greens to a Mesclun mix – baby beet greens, baby arugula, mustard greens…)
Juice of 2 limes
¼ cup maple syrup
¼ cup Dijon mustard
¼ cup extra virgin olive oil
Salt & freshly ground pepper to taste
1. Combine all the ingredients for the dressing in a small jar and shake well. It keeps in the fridge for a week. Just give the jar a shake before using.
Chef’s note: To get more juice from limes and lemons let them come to room temperature or microwave for a few seconds to take the chill out. Roll them on the counter with some force from the palm of your hand to loosen the juice from the pulp.
2. In a large serving bowl, combine the greens (thinly sliced cucumbers and sweet red bell peppers work too) and toss with a little dressing.