I'm posting this salad just for the dressing! Though all these crunchy chopped veggies act as the perfect delivery system too.
I love a good honey mustard, but buying it at the store means a bottle that's loaded with highly processed oils, sugar, and thickeners. This version takes less than 5 minutes to whisk together and keeps in the fridge for up to one week.
Homemade salad dressings are one of my simplest tips and a beginner's way to start bringing more whole, unprocessed foods into your diet and lifestyle.
Crunchiest Chopped Salad with Honey Dijon Dressing
Makes two large salads | Dressing yields 1 cup
1 large head romaine lettuce, washed and chopped
2-3 cups chopped veggies
* I used radish, red bell pepper, cucumber, carrots and celery
1 cup canned chickpeas
2 Tbs. raw sunflower seeds
1-2 Tbs. capers or chopped olives
Divide ingredients between two large bowls - starting with romaine lettuce on the bottom. Drizzle with one or two tablespoons of dressing and serve.
Honey Dijon Dressing
1/4 cup Apple Cider Vinegar
2-3 tsp. raw honey
2-3 tsp. Dijon mustard
1/2 cup extra virgin olive oil
fine sea salt + freshly ground pepper, to taste
Add apple cider vinegar, honey, dijon mustard, and salt + pepper to a small bowl. Whisk to combine, then slowly drizzle in the olive oil while whisking to create an emulsion. Taste and adjust seasoning + ingredients as desired.
You can also add all ingredients to a mason jar and shake vigorously until everything is well combined.
Dressing will keep for up to one week in the fridge - well sealed.