Et voila! A lunch I could be truly proud of. I walked a little taller to the metro, quite proud of myself really. And hot damn that salad was delicious!
Basic French Vinaigrette
4 T light olive oil & 2 T canola oil
1T balsamic vinegar
1/2 tsp whole grain mustard
1 small clove garlic, minced
salt/pepper to taste
Directions: Whisk it. Whisk it good. Whi-whisk it REAL good! (Yeah, I did just do that. S-Salt n Pepa's here!)
This will make enough for approximately 8 cups of greens, and will keep for up to a week - covered and refrigerated, of course.