Every table needs this simple green salad! It consists of fresh spring vegetables drizzled with maple sauce and sprinkled with any crunchy salad you like.
Thank you so much, Food Angel, for reminding us that something as simple as a bright spring green and an incredible homemade maple sauce can save the day time and time again. Did you put vegetables on the table? Of course! It’s super delicious, slightly sweet, and flexible, and you can choose whatever you like or don’t like, such as the added green salad. We eat it like crazy every day.
This baby is always ready for you. Dinner, of course. Lunch? Yeah, that makes sense. Brunch, you better believe she will shine next to the quiche. Honestly, it’s all straightforward and amicable.
The best homemade condiments
Since we can’t take credit for spring greens, which are just doing their thing, let’s talk about sauces. It has all the elements you need to make it feel special, even if it couldn’t be easier, and it’s just a few steps away from being with you every day: rich balsamic vinegar, a hint of maple sweetness, and a hint of garlic. Just put everything in a jar, and this delicious treat will be ready for you in the fridge for an entire week.
Here’s what you’ll need:
- Spiced vinegar
- Olive oil
- Maple syrup
- Garlic powder
- Salt + pepper
That’s it, friends! Dressing dreams are yours!
How to Make This Green Salad (easy!)
You don’t really have to do it step by step here because it really just involves shaking the dressing, throwing a handful of greens into a bowl, and gently stirring. Seasonings: Shaker, green vegetables, pasta. After that, it’s just the greens because the sauce is already waiting for you in the fridge.
- Shake the ingredients in a jar.
- Put the vegetables in a bowl and stir.
- We’re done.
I wrote it down in case you didn’t believe us.
The natural beauty of this simple miracle is that it goes with almost anything! It can be served with soup, it can be served with pasta as a side dish, it can be served with a casserole, or seriously, it’s brunch here, and it’s fantastic. It’s made so quickly that even if you think of it at the last second, you can have it on the table in under a minute to add a touch of green to any meal. You’d better believe we always have spring greens and flavored rolls in the fridge to eat at the last minute.
Dress it up if you like
It’s always been a staple here, but you can use it in salads. You can add some goat cheese or whatever you like, maybe some nuts or seeds, to make it as hearty as you want. If you’re chopping vegetables, put a little dried fruit in them or add an extra pile of vegetables. Did anyone mention big croutons? Yeah, that’s us. They must be good.
Top it off with roast chicken, and you’ll get a treat from this guy. However, stock up on more spring greens to put on every meal this week and feel like a pretty champ with this tangy, almost sweet-free, stunning product.
It’s great to have so many things together. What’s that Tina Turner song? “You are simply the best! … Lightly season the salad…. “
I don’t know if the lyrics are correct, but they feel right.
Simple Green Salad: FAQ
How long will this dressing last?
Dressings can be stored in the refrigerator for a week or more!
What salad should I have with it?
Almost everything goes well together: soups, pasta, casseroles, brunches – I’ve made them all. It’s our weekly staple.
When should I mix the salad with the dressing?
The vegetables will soften as the sauce drips over them, so stir them before serving to get the best texture from the salad.
- Shake the ingredients in a jar. Taste it and adjust it to fit the way you like it.
- Stir a generous amount of greens with a small amount of dressing—you want the leaves to be completely covered in the dressing (but not so much that they get soggy). I often mix it gently with my hands without breaking up all the greens. Serve immediately.
