Leafy Green Salad with Lemon Vinaigrette

I have recently been having a green salad with lemon vinaigrette.  It's truly good, surprisingly simple, and looks elegant. 

Salad
3-4 handfuls of leafy greens (baby greens, Boston lettuce, Green Leaf lettuce...)
handful of feta cheese
2-3 T of crispy crumbled bacon

Dressing
1/4 c white wine vinegar
2 T lemon juice
1/2 olive oil
1 t minced garlic
1 t dijon mustard
I T tarragon
1 T parsley

Whisk dressing ingredients together, or put in an old mason jar with a lid and shake it until incorporated.  Put on the greens, mix, and serve.


I have been using this as a base recipe for my lunch salads.  I add leftover proteins (salmon, chicken, etc) sometimes leftover veggies.  Streamed broccoli tastes great in this dressing or steamed beans.  Pop it all in a glass dish and bring to work.  It fills me up and isn't the same thing everyday.  The ingredients change, but I always have a base of veggies to help get in 5 servings of vegetables every day.  Also, if you are trying to maintain eating mostly vegetables, fruit, and small amounts of animal protein, a salad for lunch is fast and easy.