Ingredients:

  • 6 cups (140g) chopped Romaine lettuce or mixed spring greens
  • 1 cup (30g) fresh baby spinach
  • 1 cup (150g) English cucumber, sliced into half-moons
  • 1 cup (150g) cherry tomatoes, halved
  • 1/4 cup (40g) red onion, thinly sliced into slivers
  • 1/4 cup (15g) fresh parsley, roughly chopped
  • 1/3 cup (80ml) extra virgin olive oil
  • 3 tbsp (45ml) balsamic vinegar
  • 1 tsp (5g) Dijon mustard
  • 1 tsp (5ml) maple syrup or honey
  • 1 clove (3g) garlic, minced finely
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Wash the Romaine and spinach, then use a salad spinner until the leaves are bone-dry.
  2. Slice the cucumbers, halve the tomatoes, and shave the red onion. Place all vegetables into the large mixing bowl.
  3. In a mason jar, combine the olive oil, balsamic vinegar, Dijon mustard, maple syrup, minced garlic, salt, and pepper.
  4. Secure the lid and shake vigorously for 30 seconds until the mixture transforms into a thick, opaque, mahogany-colored liquid.
  5. Pour the dressing over the vegetables in the mixing bowl.
  6. Using tongs or large spoons, gently fold the greens into the dressing until evenly coated.