Monday morning is yet again upon us and if you are like most, we have to hit the ground running. Because I try to eat whole foods at all times, I prefer to do all my cooking for the week on Sundays. A dinner entree like my Simple Pan Seared Salmon on Sunday then becomes a Salmon Salad for lunch on Monday.

I use organic greens and whatever fruits and vegetables are in season, preferably local, and may add mushrooms sauteed in butter and a dry white wine. Sunday has come and gone, but we still have time for a 60 second salad dressing that eliminates the added sugars, sodium, fat and preservatives of the bottled variety. Despite it being fresh, Spike Vinaigrette can be refrigerated and re-used for up to two weeks.

Spiked Vinaigrette

  • 2 Tablespoons Organic Olive Oil
  • 2 Tablespoons Champagne Vinegar
  • 1/2 teaspoon Spike Seasoning

Whisk all the ingredients together and dress your salad to taste right before enjoying otherwise soggy greens will result. Carpe Septem!

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