By Lola Dupre

This salad was our yummy-green-leaves-thing tonight, and it rocked hard. I served it on the side of a winning Lentil-Stuffed Roasted Red Capsicum and Whatever Pasta & Thick Garlic-Tomato Sauce combo.

The vinaigrette is bold and tangy with a hint of sweetness. It might just be my favourite salad dressing creation so far ♥

5 Minute Maple Cider Green Salad

What you need:

For the Maple Cider Vinaigrette:
1 tbsp olive oil
1 tbsp pure maple syrup
2-3 tsp apple cider vinegar
1/4 tsp dijon mustard
a little fresh black pepper (optional)

Leaves:
around 3 cups of your favourite salad greens; I love a mix of rocket, curly endive, baby spinach and baby beet leaves.

What to do:

In a mug or small bowl, add vinaigrette ingredients and whisk quickly until combined. Set aside.

Just before serving, add salad greens to a large bowl. Pour vinaigrette over the greens, and toss with tongs for a minute or so, until all of the leaves are lightly covered.

Serves 2 on the side.