By Freya Bellin
There’s no joking here with the superlative in the title of this recipe. It is truly the easiest salad ever. And what’s even better is that it’s also the most versatile. There are endless ways to vary a basic vinaigrette (see suggestions below), so you’ll never get tired of experimenting with flavors. My favorite addition is about a teaspoon or two of Dijon mustard to the recipe below.
These salads do well mixed with other ingredients, too, like extra veggies (carrots, celery, bell peppers, etc.). I really like combining both beans and grains into one salad and serving that over mixed greens—it makes for an easy lunch to pack. I find that I need a little more dressing for the grains than the beans, since they absorb the liquid. It’s worth just making extra dressing if you think you’ll use it within a few days. Homemade is so much better than the bottled stuff. Recipe from The Food Matters Cookbook.