Start with a base of greens: iceberg lettuce, romaine lettuce, salad mix, butter lettuce, arugula, baby kale, spinach, shredded cabbage.
Add other vegetables for variety and color: Cooked beets, shredded carrots, broccoli, asparagus, celery, radish, tomato, cucumber
Add something sweet: cut apple or pear, berries, orange segments, pomegranate seeds, dried fruit
Add something crunchy: Toasted walnuts, pecans, pistachios, pepitas, sunflower seeds, hemp hearts, almonds, sesame seeds, croutons
Add something creamy: goat cheese, avocado, blue cheese, feta cheese, fresh mozzarella, roasted garlic cloves
Add a protein source to make it a complete meal - black beans, garbanzo beans, leftover cooked meats, sliced chicken breast, hard-boiled eggs
Avoid creamy, fat-laden dressings that add unwanted sugar and fat. Start with this basic vinaigrette and dress it up with options to fit your ingredients.
To make a simple vinaigrette, you'll combine an oil with an acid in a 1:2 ratio for a milder dressing or 1:1 ratio for a stronger dressing. Add in herbs and flavorings in small amounts for taste.
Oil - Olive oil, Avocado oil
Acid - Lemon juice, orange juice, balsamic vinegar, champagne vinegar, red wine vinegar, apple cider vinegar
Salt and pepper to taste
Other herbs and flavorings - Shallots, tarragon, basil, oregano, garlic powder, Dijon mustard, honey, sesame oil
Simple Vinaigrette Samples
Simple Balsamic Vinaigrette: combine ¼ cup balsamic vinegar, ¼ cup extra virgin olive oil, ¼ tsp Dijon mustard, and salt and pepper to taste
Lemon Garlic Vinaigrette: 2 TBSP lemon juice, 2 TBSP champagne vinegar, ¼ cup extra virgin olive oil, ¼ tsp garlic powder, and salt and pepper to taste.
Asian Vinaigrette: combine 3 TBSP apple cider vinegar, 1 TBSP sesame oil, ¼ cup avocado oil, 2 tsp honey, salt and pepper to taste