This makes a great solo lunch or side dish for 2 with dinner. You can add some leftover chicken or steak, but trust me you won’t need it, this is a HUGE salad! It travels well for a brown bag lunch, just mix and keep the dressing in a small Tupperware container and pour on right before you eat.
I am shocked when I go to the grocery store and see the mile of salad dressing, there is always 2 people looking confused and overwhelmed in that isle. I want to shout out “You have everything to make your own dressing in your pantry” as I walk by. If you have olive oil, lemons, balsamic vinegar, mustard, garlic and Greek yogurt you can make an infinite amount of unique delicious dressings from Caesar and Vinaigrette to Ranch and Honey Mustard plus when you make it at home you know what is in it and can control the fat and calories better. This salad dressing is only 71 calories, plus it’s easy and delicious.
Makes one HUGE Salad-
1 cup Baby Spinach
1 cup Arugula
1/3 cup Cucumber halved and sliced
1/2 cup Frozen Corn defrosted
1/4 cup Garbanzo Beans drained
1/8 cup Golden Raisins
2 Asparagus Spears
1 tbsp Chevre Goat Cheese, or any crumbly cheese you like
Basil, as much as you like
For the dressing-
1/2 tbsp Honey
2 1/2 tbsp Balsamic Vinegar
1 tbsp Spicy brown Mustard
salt and pepper to taste
Pick out a pretty plate or a large Tupperware container, start with the spinach, rip it into bite sized pieces and place on your plate/Tupperware. Then rip up the arugula and place on top of the spinach. Using a vegetable peeler shave the asparagus into ribbons and add to the salad, then top with the garbanzo beans, cucumber, raisins and corn. Rip the basil into small bites and scatter onto the salad.
In a small Tupperware container combine the honey, balsamic vinegar, mustard, salt and pepper. Close the container and shake it up.
Drizzle the dressing onto the salad, then top with the cheese and your ready to serve.