I try to make it a habit to eat veggies at least 3x per day.
That could mean breakfast-lunch-dinner, or it could just be lunch & dinner with a snack or two sprinkled in.
This is important, since the typical American diet is sorely lacking in fresh produce- especially green leafy veg! Did you know that nearly 1/4th of the general American public (22.6%) doesn’t even consume veggies once per day?? At the very minimum, you should aim for 2-3 cups of vegetables each and every day.
Vegetables are truly nature’s medicine.
They provide us with powerful phytochemicals that slash our risk of developing many chronic diseases like cancer, heart disease, and even dementia. We co-evolved alongside plants, and our body literally requires them for good health!
One of the easiest ways to include some veg at dinner is to serve a simple side salad.
Now I’m not talking anything crazy. No need to dice a zillion vegetables or labor over a complicated dressing.
In fact, my favorite simple side salad is just that.
Simple.
It features fresh delicate baby greens tossed with a classic red wine vinaigrette.
And that’s it. No heavy vegetables or add-ins. Just lightly dressed baby greens.
And don’t be deceived. Although this salad is super simple, it’s also crazy delicious.
The homemade vinaigrette is the perfect complement to the slight bite of tender greens. The tang from the vinegar, creaminess from the Dijon, and delectable hint of garlic on the back end make this salad seriously addictive.
Try serving this Simple Side Salad alongside pasta dishes, grilled meats, or even at family gatherings. But watch out, it disappears quickly!
- 8 oz mixed baby greens
- ½ teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 ½ tablespoons red wine vinegar
- ¼ cup extra virgin olive oil
- salt & pepper, to taste
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In a small bowl, whisk together the Dijon mustard, garlic, red wine vinegar, and olive oil. Season with fresh cracked salt & pepper to taste and whisk again until well combined.
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Place the baby greens in a large serving bowl. Drizzle with just enough dressing to coat. (Be careful not to over-dress or you’ll end up with a limp salad!)
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Serve immediately.
