2tablespoonsfresh herbschopped (we like chives, parsley and basil)
For the Dressing:
3tablespoonswhite balsamic vinegar
1/4cupextra virgin olive oil
1/2tablespoonwhole grain Dijon mustard
1/4teaspoondried garlic powder
Salt and pepperto taste
Add all salad ingredients to a large serving bowl. Place all dressing ingredients in a small jar with a tight-fitting lid. Shake well.
Pour as much dressing over the salad as you like and gently toss. We are a more is more family when it comes to dressing, so we usually use all of it, but if you want your salad only lightly dressed, you can keep leftover dressing in the fridge for up to 3 days.