To help get back on track after a weekend of too much candy I decided to experiment with a big salad for lunch. I love me a big salad, especially one I whip up with what I have on hand.
This one came out exceptionally good, with a nice tangy bite from the spicy mustard that went really well with spinach leaves. It was a little too spicy for the toddler who tried a bite of my cherry tomato. He did that cute toddler thing where they stick their tongue out try to wipe way the heat. It’s so freakin’ cute!
- 1 tsp ground mustard powder
- 1 tsp water
- 2-3 cups baby spinach leaves
- 4-5 slices of cucumber
- 5-6 cherry tomatoes
- 3 oz lean ham cubed (I used leftover Baked Ham)
- 1 cheese stick sliced (1 oz part skim mozzarella cheese)
- ½ tbsp honey
- 1 tbsp apple cider vinegar
- 1 tbsp red wine vinegar
- 1 tsp olive oil
In a small bowl, whisk the mustard powder and water together. Set aside (the longer it sits the hotter it gets.)
Prepare all the veggies, ham and cheese. Place everything in a large Tupperware dish. You will be shaking this salad to coat everything in the dressing.
Whisk the honey, vinegars and oil into the prepared mustard.
Pour the dressing over veggies, shake it up and serve!
|Servings||Amt per Serving|
|312||14g||4g||old: 7||new: 9|