Spinach and Chickpea Dijon Vinaigrette Salad

1 15 ounce can chickpeas, rinsed and drained

1/2 large English cucumber, diced

1 cup tomato, diced

1 large avocado, diced

1/2 red onion, peeled and diced

2 green onions, sliced

1/2 yellow bell pepper, seeded and diced

1/2 cup diced cheese – feta or queso fresco or similar

2 cups fresh spinach


1 clove of garlic, peeled and minced

1/4 cup extra virgin olive oil

1 teaspoon Dijon mustard

2 tablespoons lemon juice

2 tablespoons red wine vinegar

1 tablespoon honey

1 teaspoon dried parsley

Salt and pepper to taste

Mix all of the dressing ingredients in a jar. Shake fully. Let sit for approximately 30 minutes before using. Mix the salad ingredients in a large bowl. Top with dressing and mix fully. Refrigerate until ready to eat.


Italian salad dressing


My husband and I are going to be healthy for a little while. Healthy means I am having fun with salad dressings. The perfect salad to me is a little lettuce, spinach, and TONS of cut up veggies…. green onion, peppers, tomato, broccoli, cucumber, radish, carrots….. pile it all on. Sometimes it ends up more veggies than lettuce but thats okay.

Juice of one lemon

1/2 cup extra virgin olive oil

1/4 cup rice vinegar

2 tablespoons water

2 teaspoons honey

3/4 teaspoon garlic powder

1 teaspoon salt

3/4 teaspoon dried basil

1/2 teaspoon dried oregano

1 teaspoon red pepper flakes

1/2 teaspoon black pepper

1 tablespoon parmesan

1/2 teaspoon mustard powder


This is the best part. Shake it all up. Look how pretty it is before you shake it.


I do not think I will ever use a store bought Italian dressing again. This was literally the best ever….


Corn vinaigrette salad


I cooked way too much corn on the cob yesterday. Today I wanted to use it and be lazy. It was actually perfect.

1 ears cooked corn – remove kernels from cob

1/4 red onion, finely diced

1 rib celery, finely diced

1/2 cup diced cucumber

1/2 red bell pepper, finely diced

3 tablespoons extra virgin olive oil

1 tablespoon apple cidar vinegar

1/2 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon lemon juice

1/4 cup shredded parmesan

1/2 teaspoon garlic powder


Mix all of the vegetables together in a bowl. In a separate bowl, whisk together the oil, vinegar, and lemon juice. Add the salt, pepper, and garlic. Pout the vinaigrette over the vegetables. Sprinkle with parmesan and mix. Refrigerate at least 2 hours before eating.