‘Tis the season to EAT! Warm, rich comfort food, creamy eggnog, and sugary goodness are having their heyday now, and while I am definitely of the mind that indulging is necessary during the holiday season, I also get to the point at times where I just need some vegetables. After filling my belly to the waddling point night after night with delicious eats and ample amounts of wine, my body was craving a big plate of healthiness to try to set it back on track. In comes the Big Ass Salad. It can be anything and everything – packed with nutritious vegetables or topped off with bacon and goat cheese (or both!!) – and it never fails to fulfill my need for a vitamin-rich meal. The star of the meal is a vinaigrette I have used forever that is a combination of two of my favorite things – maple syrup and spicy mustard. It’s easy to make and has never failed to please.
Maple Mustard Vinaigrette
(enough for 2 Big Ass Salads)
1 Tbsp. mustard (whole-grain is best)
1 Tbsp. maple syrup
2 Tbsp. balsamic vinegar
4 Tbsp. olive oil
1. Add all ingredients to a jar, shake until combined. And…that’s it!
The rest of the cast (in this adaptation):
Experimenting with different combinations is fun, and always a great way to use up all the leftover odds and ends in your fridge and pantry!