Farmer's Market Salad with Mustard Vinaigrette
This farmer's market salad with mustard vinaigrette combines all of my favorites from my local market and is topped with a delicious homemade mustard vinaigrette! Gluten-free, dairy-free and vegetarian!
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Ingredients
For the Salad:
- 1/2 lb fingerling potatoes - cut in half or sliced in rounds
- 2 tbsp oil - divided (olive oil or avocado oil work great)
- 2 cups green beans
- 2 cups corn - cooked (leftover corn is great for this or even frozen corn)
- pinch of salt and pepper
- 8 cups mixed greens
- 2 cups cherry tomatoes - sliced in half
- salt - to taste
For the Vinaigrette:
- 2 tbsp stone ground mustard - make sure it is gluten-free
- 2 tbsp apple cider vinegar
- 1/3 cup avocado oil or olive oil
- 2 tsp honey
- 1/2 shallot - finely minced
- 1 clove garlic - finely minced
- salt and pepper - to taste
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Instructions
- Preheat oven to 425F. In two separate bowls, mix potatoes and green beans with oil until the potatoes and green beans are covered. Place potatoes on a baking sheet lined with foil. Sprinkle with salt to taste. Roast for 15 minutes and then add the green beans to the pan. Roast an additional 5-10 minutes, until potatoes are tender and lightly browned and the green beans are tender yet still have a little bite to them. Set aside.
- To make the vinaigrette, whisk together mustard, vinegar, oil, honey, shallot and garlic. Taste and adjust as needed. Add salt and pepper to taste.
- To assemble, layer mixed greens with roasted potatoes, green beans, corn, cherry tomatoes and drizzle with mustard vinaigrette. Toss and serve.
Nutrition
Calories: 269kcal | Carbohydrates: 26g | Protein: 4g | Fat: 17g | Saturated Fat: 1g | Sodium: 81mg | Potassium: 562mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1235IU | Vitamin C: 38.8mg | Calcium: 33mg | Iron: 1.7mg
