For best flavor, use extra-virgin olive oil for dressings and salads. For cooking, regular olive oil is just fine.

Ingredients

Salad

  • 1 Tomato
  • 1 Cup lettuce
  • 2 Tbsp parmesan cheese

Dressing

  • 2 Tbsp balsamic vinegar
  • 2 Tsp fresh lemon juice
  • 1 Clove garlic, minced
  • 1 Tsp Dijon mustard
  • 2 Tbsp extra-virgin olive oil
  • Salt and pepper

Instructions

  1. In small resealable container, combine first 4 dressing ingredients; close container and shake to combine.
  2. Add oil, salt, and pepper; seal container and shake to combine. Refrigerate, tightly covered. Toss on to lettuce and tomato.

Make ahead: Dressing can be made 5 days ahead. Refrigerate, tightly covered.

Nutritional Information

  • Salad with 1 Tbsp dressing = 125 calories
  • Vitamin C: 1 serving
  • Calcium: ½ serving
  • Green/yellow vegetables: 1 ½ servings
  • Fat: ½ serving

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