The weather today was unexpectedly beautiful, especially since the forecast had predicted rain and storms. The clear skies put me in the mood for something light for dinner, so I decided to make a salad. My family, used to my larger dinners, didn’t mind the lighter meal at all.
I grilled some chicken and combined it with fresh strawberries, ciliegine mozzarella, and a bed of peppery arugula. To add texture, I made simple homemade croutons from whole-grain bread.
For the dressing I prepared a pomegranate-raspberry vinaigrette. If you usually buy bottled vinaigrette, you’ll find making your own is fast and easy. A basic guideline is three parts oil to one part vinegar, although I prefer a tangier dressing and typically use half the amount of vinegar to oil. To the oil and vinegar I whisked in a little Dijon mustard, agave nectar for sweetness, and a pinch of salt and pepper. Chopped shallots and minced garlic are optional additions if you want more depth of flavor; I left them out this time.
The croutons were made by slicing whole-grain bread, lightly spraying with cooking spray, seasoning with salt and pepper, and baking until golden and crunchy. Once crisp, I cut them into cubes and scattered them over the salad. The result was simple, flavorful, and lower in fat than many store-bought alternatives.
If you’re craving something light, try assembling a salad from whatever ingredients you have on hand. Any vinegar—red wine, balsamic, strawberry, or fruit-infused varieties—can be combined with oil to make a vinaigrette; I prefer olive oil for its flavor. Follow the basic oil-to-vinegar ratio and adjust with mustard, a sweetener like agave or honey, and seasoning to taste. It’s easy to customize, fresh, and satisfying—give it a try tonight.