Unico

Microgreens salad with sherry dijon vinaigrette

INGREDIENTS

  • 4 cherry tomatoes, sliced in half
  • 1 small cucumber, sliced
  • 10 large olives (we used Kalamata and Manzanilla olives)
  • 2 hard boiled eggs
  • Mixed microgreens to your taste
  • 0.25 cup cooked quinoa (optional)
  • FOR THE VINAIGRETTE:
  • 0.5 cup Goya Unico Extra Virgin Olive Oil
  • 0.5 cup sherry vinegar
  • 1 teaspoon minced garlic
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

PREPARATION

1
Use a glass container (with a lid). Pour vinaigrette ingredients in order as listed, then mix well.
2
Add desired amount of vinaigrette to your salad in a bowl.
3
Store vinaigrette in fridge up to a week.

Unico

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