Pantry Salad with Balsamic Vinaigrette

Anyone who knows me knows I love a good salad, and any time I get to build my own, it looks a lot like this. Here are some of my favorite ingredients along with a homemade version of my favorite dressing.

Time
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Recipe

Ingredients (2 Servings)

1 CUP CHOPPED ROMAINE
1 CUP SPINACH
2 CANNED BEETS, CUT IN MATCHSTICKS
1/2 CUP KIDNEY BEANS, RINSED
1/2 CUP ARTICHOKE HEARTS
HANDFUL OF PEPITA SEEDS
HANDFUL OF OLIVES
1 CARROT, SHREDDED
1/4 CUP PURPLE ONION, SLICED
1/2 BELL PEPPER, SLICED
2 BOILED EGGS, CHOPPED
HANDFUL OF CRUMBLED FETA
LEMON JUICE
FRESH GROUND PEPPER
—Dressing
1/2 CUP OLIVE OIL
1/4 CUP BALSAMIC VINEGAR
1 TSP HONEY
1 TSP WHOLEGRAIN MUSTARD
1 SHALLOT, MINCED
1 CLOVE GARLIC, MINCED

Instructions

Boil eggs. Mix all ingredients in dressing in a jar and shake it up. Assemble salad. Top with lemon juice, dressing and add a protein if desired.