It's officially summer break for most university goers. For me, the first week is usually the laziest. I catch up on my sleep and everything else I have been missing when I was slaving away at a perfect GPA like books, movies and guilty television. Therefore, my eating is kind of grab-and-go, but really when is it not? I still want to feel like what I'm eating had effort put into it and that's when Fancy Salads come in. It's like all of a sudden I'm transported into a French bistro and I am sophisticated and have everything put together--imagination never goes away, folks.
This combination is my favourite: you have your greens, your acid, your binder, your salty and sweet and, of course, your hunger is satiated. Here is what you'll need...
2 handfuls of mixed greens (spinach, romaine, green and red leaf lettuce, dandelion, kale, chard. The possibilities are endless! And thankfully, sometimes, the medley is already made for you at your local grocery store!)
1 tsp of extra virgin olive oil
your tolerated amount of slivered onions (thinly sliced cuts back on the "bite" that onions notoriously have when they're raw)
2 T of balsamic vinegar
1 T of dijon mustard
Layer your plate with your greens, lay your onions on top, mix your oil, vinegar and mustard together then drizzle on top. For good measure I add more mustard--the quantity is really up to the individual, so go ahead! Enjoy!