Week 3: Green Salad with Vinaigrette

The salmon kale pasta and salad made by Blessed Trinity students on March 16, 2016. CHARLES FOX / Staff Photographer

Makes 6 Servings


For the salad:

Spring mix or other salad greens, about 12 to 16 ounces

Your choice of two or three vegetables, such as grape tomatoes, cucumbers, red peppers, scallions, carrots, celery

For the vinaigrette:

1 tablespoon Dijon mustard

3 tablespoons vinegar

1 teaspoon sugar

Pinch of salt

½ cup olive oil


1. For the salad: Wash and chop the vegetables into bite-size pieces.

2. If not prewashed, wash and dry the spring mix. (Best to get prewashed.)

3. For the vinaigrette: Measure mustard into a liquid measuring cup or small bowl.

4. Whisk in the vinegar. Stir in sugar and salt.

5. Slowly drizzle in the olive oil, stirring until the dressing emulsifies and thickens.

6. To build your salad: Top spring mix with chopped vegetables. Drizzle lightly with dressing and toss. Serve immediately.

Per serving: 182 calories, 16 g fat, no cholesterol, 236 mg sodium, 8 g carbs, 3 g sugar, 3 g protein, 5 g dietary fiber