Simple Salad with Honey Mustard Vinaigrette (and Eat. Live. Be. WEEK 14)

I struggle with lots of things along my path towards healthy living. Exercising is tough. Avoiding chocolate is tougher. And stopping after just one slice of bread is toughest.

But when it comes to eating fruits and vegetables, I'm very fortunate. I LOVE produce in just about any form. Raw. Steamed. Sauted. Roasted. Naked. Dressed.

This recipe showcases one of my favorite ways to eat vegetables. Adorned with fruits, nuts, cheese, and a simple dressing. And served in a super pretty bowl.

Simple Salad with Honey Mustard Vinaigrette 
Serves 2-4; 10 minutes prep

1 tablespoon dijon mustard
2 teaspoons honey
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/8 teaspoon fresh nutmeg
salt and pepper to taste
2 heads of romaine lettuce, cleaned and cut coarsely

a handful of toasted pecans

a handful of dried cherries or cranberries 

2 tablespoons crumbled goat cheese (optional)

2 hard boiled eggs, sliced (optional)

First, combine the mustard, honey, oil, vinegar, nutmeg, salt and pepper in a small jar. (If you're as lucky as I was this week, you'll have an almost empty mustard jar you can use. So simple!) Shake well to combine. 

Place the lettuce on a serving platter or in individual bowls. Sprinkle the pecans and dried fruit over the lettuce. Top with the cheese and/or eggs, if using. 

Pour about half the vinaigrette over all, toss, and serve. (Reserve the rest of the dressing for another use. It keeps in the fridge for at least a few days.) 

Here's a list of other bloggers participating in the Eat. Live. Be. Challenge: Sarah, Cate, Maris, Chris, Faith, Kristen, Emily, Jenna, Joanne, Casey, Patsy, Tri-Fit Mom, Claire, Allison, Jen and Leslie.


Linking this up to Pennywise Platter Thursdays, Ultimate Recipe Swap and another Ultimate Recipe Swap.