Save dishes and time by making this fresh and healthy salad and dressing, all in one bowl!
This is a fun recipe that my daughter Natalie actually helped create!
She’s been poring through my cookbooks and watching Food Network, really taking after me with a love of both cooking and baking.
I think my other kids enjoy eating more than the actual creation process, lol.
Since Natalie and I first made this together, it has become a regular lunch staple.
I love salads for lunch, as they help me get in a good dose of veggies and protein. Honestly, I just love how they taste!
I have a few dressings I like to rotate between, and this variation has made the cut.
This recipe is all about first making the dressing in the bowl, and then tossing it with the greens and other veggies. NO extra bowls or bottles needed!
Natalie loves adding in chicken, raisins, and walnuts, while my favorite add-ins include chicken and roasted pumpkin seeds.
A few variations
The posted recipe is my favorite way of making the base dressing, but here are a few other ideas to keep in mind!
-Use olive oil in place of the water
-Add in a sprig of fresh thyme in place of the herbs de Provence
-Try lemon juice or red wine vinegar instead of apple cider vinegar
Recipe notes
The amounts above serve one – just double or triple as needed for more people.
If you like darker greens in your salad, give my Stay Fit Kale Salad a try!
One Bowl Salad and Dressing
Ingredients
- 2 Tbsp olive oil
- 1 Tbsp water
- 1 Tbsp apple cider vinegar
- ½ tsp Dijon mustard
- large pinch herbs de Provence
- salt and pepper as desired
- 1-2 cups salad greens and vegetables of your choice
Instructions
- Whisk the dressing in a medium bowl until emulsified.
- Add in the salad greens.
- Toss the greens with the dressing until coated.
- Top with what you like (protein, nuts/seeds, dried/fresh fruit, cheese).
Notes
Nutrition
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
I make a similar dressing but I always use the same amount of oil to acid ratio. I never thought of adding in some water, for making it milder, but I really like this idea. Thank you for sharing, Lauren! Can you tell me what veggies you and Natalie used in the salad that’s in the pictures? It looks really delicious, I would like to replicate it. 🙂
Thanks, Alice! In the picture, there’s a mixture of green leaf lettuce and darker herb greens (it’s a mix I buy). To that, I add in chopped red cabbage, grated carrot, scallions, and chopped celery. 🙂