Summer Chopped Salad with Light Champagne Basil Vinaigrette

Summer Chopped Salad with Light Champagne Basil Vinaigrette

recipe courtesy of Lillie Eats and Tells

For the Salad:

• Several handfuls 150 g of Arugula (my favorite) or mixed greens -chopped fine. (Or if you’re not trying to track this as my recipe, just plenty of greens for your family!)
• 1 cup cooked brown rice farro, or your favorite grain (136 g of rice, 175 g farro)
• 1 cup chopped cucumber 130g
• 1 cup corn sliced off the cob 150 g (grilled if you’re ambitious! I wasn’t, so I microwave mine in the husk for 3-4 minutes)
• 1 cup halved cherry tomatoes 150 g
• 1/2 cup diced red onion 55 g
• 1/2 cup diced sweet bell peppers 75g
• Half of an avocado 60 g
• 1 oz shaved parmesan 28g
• 1/4-1/2 cup fresh chopped basil 12 g
• 1/4 cup fresh chopped mint 5g (*optional, I add it if I have it, but basil is KEY!)
• Salt and Pepper
• Everything Bagel Seasoning from Trader Joes optional
• 1/4 cup 60 g of champagne basil vinaigrette (recipe below)

For the Champagne Basil Vinaigrette:

• 1/3 cup champagne wine vinegar can use red wine vinegar or white balsamic vinegar
• 1/2 clove garlic
• 1/4 cup fresh parsley
• 1/4-1/2 cup fresh basil
• Juice from 1/2-1 whole lemon
• 1/4 tsp koser salt
• 1/4 tsp fresh ground pepper
• 7 g 1/2 tbs honey
• 15 g 1 tbs olive oil
• 100 g non-fat greek yogurt

INSTRUCTIONS

 

For the Vinaigrette:

• Blend together all ingredients from the vinegar to the honey.  You don’t have to go crazy here, I like some bits of herbs in mine.
• Continue to blend while slowly drizzling in the olive oil.
• Add yogurt and give it one last whirl.
• Store in fridge until you’re ready to use. Keeps for about three days.

For the Salad:

• Make sure everything is chopped small.  Add greens to a giant bowl and top with everything else!
• Drizzle on about 60 g of the Champagne Basil Vinaigrette and toss.
• Season with salt and pepper and everything bagel seasoning if you’ve got it!
• If you’re adding chicken, this apple cider dijon is our go-to! Always on hand in my fridge to throw in to salads all week.