I L.O.V.E summer salads but that wasn’t always the case. After, we decided to kick refined sugar and dairy to the curb, our choices of salad dressing drastically dropped. My husband suggested that we just do olive oil but I found the salads lacking in flavor and pazzazz. I tried balsamic vinegars but I had a really hard time with their dry taste. That’s when I decided I would give flavored balsamic vinegars a try. It was love at first sight.
Since moving out to California, this balsamic vinegar is my new favorite. Cherry Wood Aged Balsamic Vinegar. Oh, so good. I also use it in the Best Homemade Coleslaw recipe.
I often find myself craving a big salad especially if I feel like I have had a heavier breakfast or lunch. If you are lacking inspiration, a trip to the farmer’s market will definitely put you in the mood. Brightly colored reds, oranges, greens, yellow, purples and blues are neatly stacked, heaped and lumped together to create the most vivid pyramids of color.
My daughter loves the farmer’s market too. It’s so fun for her to be able to touch, taste and “help” mommy with the food we will purchase. I let my daughter pick one item that she wants. Studies have proven that touching food lowers the barrier to tasting the food. My kids don’t have to like everything but I do want them to at least try new foods.
This salad can be made in 10 minutes or less so it’s a perfect side salad or main dish with added protein. The first time I made this Mixed Green Salad with Cherry Balsamic Salad Dressing, my family DEVOURED it.
My hubby eats anything! I’m constantly experimenting in the kitchen, so it’s a good trait for him to have.
However, he interrupted me to compliment me on how AMAZING this salad tasted. I love compliments, who doesn’t? But, I was even happier to see my 3 1/2 year old and 16 month old devour the salad as well. My kids aren’t always fans of fresh greens they prefer them to be sauteed or baked but this salad was an absolute hit with them!
This Mixed Green Salad with Cherry Balsamic Salad Dressing is:
Crunchy, Sweet, Cheesy, and Free of Dairy, Gluten, Nuts, and Refined Sugar!
Mixed Green Salad with Cherry Balsamic Salad Dressing
Author: Allison Kuslikis
7-8 cups spring mix
1 cup chopped mushrooms
3/4 cup chopped bell pepper
1/2 cup cherry tomatoes
vegan parmesan cheese as needed (I used Go Veggie)
1/2 cup olive oil
2 tablespoons cherry wood aged balsamic vinegar
1/4 tsp. black pepper
1/8 tsp. ground garlic
pinch of salt
Place spring mix in salad bowl and add chopped mushrooms, bell pepper and cherry tomatoes.
In a separate mixing bowl, add olive oil, cherry aged balsamic vinegar, black pepper, powdered garlic and sea salt. Mix well.
Drizzle salad dressing and shake parmesan cheese on salad right before serving as needed.
*Store salad dressing in a separate container from the salad.
I would love to hear from you. If you give this recipe a try, please let me know by giving the recipe a rating and leaving a comment.