Serves 1


  • 1 Tbsp. horseradish mustard
  • 1 1/2 Tbsp. apple cider vinegar
  • 1 Tbsp. extra-virgin olive oil
  • 1 1/2 tsp. finely grated lemon zest
  • 1/8 tsp. ground black pepper
  • Pinch of kosher salt
  • 2 cups mixed greens or baby spinach
  • 2 cups chopped vegetables (such as a mix of bell peppers, mushrooms, broccoli, cucumbers, grape tomatoes and scallions)


    Total time: 10 minutes

    In a medium bowl with a tight-fitting lid, whisk together mustard, vinegar, oil, pepper and salt. Add greens and chopped vegetables. Close lid tightly and refrigerate. When ready to eat, shake bowl vigorously to distribute dressing.

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