This vegan main-course salad can be served in smaller portions as a side dish and garnished with the protein of your choice. It makes for lovely leftovers, too!
- ¼ cup sherry vinegar
- ½ cup olive oil
- 2 tablespoons Dijon mustard
Whisk ingredients in a small bowl. Alternatively, put ingredients into a small container with a tight-fitting lid and shake until mixture until is thick. Set aside.