I eat a whole lot of salad during the week. It's perfect for a balanced lunch or just a light dinner, and you can certainly mix it up with different ingredients so that you're never that bored with what you end up with!
Lately, one of my favorite salads incorporates plenty of nuts, some berries, and a light vinaigrette. This recipe, for example, utilizes the standard balance of olive oil and balsamic, but adds a serious punch of pomegranate, known for its rich supply of vitamin C, folic acid, and antioxidants. Try this one out when you want to kick your usual lunch salad up a few notches.
Pomegranate Vinaigrette Dressing
(Makes 1 cup)
1 garlic clove, minced
1 shallot, minced
1/3 cup pomegranate juice
1/2 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon Follow Your Heart Vegan Honey Mustard (or make your own quick honey mustard by mixing agave nectar into some dijon mustard in an approximate 1:3 ratio)
Salt, to taste
1) In a medium bowl, whisk together all ingredients by hand or with a handheld blender.
2) Season to taste with salt.
3) Serve immediately, or keep refrigerated for up to 1 week.