Sometimes, the simplest meals can be the most satisfying. This weekend I made chicken cutlets in a simple herb butter sauce (recipe to come) along with these wonderful salads. It is amazing how a couple easy steps can elevate a mixed green salad from blah to wow. I’ve been working to eliminate my use of bottled salad dressings and this basic dijon vinaigrette helps a lot with that goal since vinaigrettes are my favorite salad dressings in the first place. And oh. my. Roasted portabellos are so simple to make but add such great flavor and heartiness to the salad.
The dressing comes together in under 5 minutes and uses ingredients I always have on hand. Those are major selling points for a staple dressing like this. Plus, you get the added fun of shake-shake-shaking it up. (Just be sure the top is totally secure. I was forever scarred by shaking a bottle of salad dressing at the request of my grandmother and ending up with dressing in my hair and on the ceiling.) I can tell this combination of salad, mushrooms and dressing is a side dish we’ll be enjoying again and again.