Microgreens salad with sherry dijon vinaigrette
OIL USES: Season & Dressing
INGREDIENTS
SERVINGS:
- 4 cherry tomatoes, sliced in half
- 1 small cucumber, sliced
- 10 large olives (we used Kalamata and Manzanilla olives)
- 2 hard boiled eggs
- Mixed microgreens to your taste
- 0.25 cup cooked quinoa (optional)
- FOR THE VINAIGRETTE:
- 0.5 cup Goya Unico Extra Virgin Olive Oil
- 0.5 cup sherry vinegar
- 1 teaspoon minced garlic
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
PREPARATION
1
Use a glass container (with a lid). Pour vinaigrette ingredients in order as listed, then mix well.
2
Add desired amount of vinaigrette to your salad in a bowl.
3
Store vinaigrette in fridge up to a week.
