Crunchiest Chopped Salad with Honey Dijon Dressing

Crunchiest Chopped Salad.jpg

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.