I’ve been getting more experimental with my salads of late, and I’ve found that a great way to get a new twist on old classics is simply to add fresh herbs to your basic salad mix. Last week, I tossed arugula with fresh basil, diced cucumber, chopped red bell pepper, diced kalamata olives, sliced cherry tomatoes, feta cheese, and a light garlic vinaigrette. Divine! And just last night, I threw together some store-bought spring salad mix with fresh mint, fresh dill, fresh chives, roasted beets, chopped cucumbers, roasted chicken, goat cheese, and that same vinaigrette, for a whole new taste sensation. Fresh herbs are a simple and easy way to amp up the flavor so that salads become something to look forward to instead of something to suffer through.
To make my quick and easy garlic vinaigrette, just throw three cloves of minced garlic, ½ cup of olive oil, ¼ cup of white wine vinegar, 1 teaspoon of honey, 1 teaspoon of cumin, and 1 teaspoon of salt in a bowl and whisk. It comes out perfect every time! And if you feel like eating salad several nights in a row, double the recipe. It keeps in the fridge for a week.
