Salad Green with Balsamic Vinaigrette dressing Recipe

I was not at all a salad person, but ever since I tasted salads during our stay at hanging gardens of Bali (because most stuff on menu was non-vegetarian), I kind-of fell in love with it. Kind of because it can't replace my meal, I always have it along with my traditional indian food, to suffice my taste buds. For me this can be an additional dish along with other indian dishes. 

So, here is my Salad Green with Balsamic Vinaigrette dressing Recipe. This dish is quite healthy and high on nutritional value.

Salad Green with Balsamic Vinaigrette recipe ( Serving size: per person/one plate)

 Salad Green with Balsamic Vinaigrette dressing Recipe

Recipe for Balsamic Vinaigrette dressing:

1. 2 Tablespoon of Olive oil
2. 2 Tablespoon of Balsamic vinegar
3. 2 garlic cloves, finely chopped 
4. Black pepper (according to taste)
5. Salt (as per your taste)
6. Parsley leaves (I use a pinch of dry parsley leaves)
7. Basil (little to add flavour, I use dry basil)
8. Brown sugar (pinch of - optional I prefer to use it without it, but this takes the taste of the salad to another level)
9. Dijon Mustard (optional)

Add the above ingredients in a bowl and give it a nice whisk to mix. Let it sit for at least 10-15 minutes.

To prepare Balsamic Vinaigrette Salad Green:

1. Take 1 and 1/2 cup of washed salad green or spring mix (Baby spinach, arugula, red romaine lettuce, green romaine lettuce, red leaf lettuce, green leaf lettuce, red chad, green chad etc). You can add finely chopped onion to the salad (most of the time I avoid it because I don't like the taste)

2. Add prepared vinaigrette dressing and give it a good toss.

3. Add goat cheese or ricotta cheese to the salad.

4. Top it with dry cranberries, pecan or walnut (for healthy crunch 😋 ) and pumpkin seeds This salad also goes well with avocados, cherry tomatoes and strawberry.

~ Ren