This salad is a good solution for those times when you really just don’t feel like coming up with another idea for a salad. It’s a crowd pleaser, and your options are limitless.
I tend to keep it along a mediterranean theme, but really you can do whatever you like. Keep ingredients complementary. Combine fresh ingredients with marinated, and add a protein or two. Cheese, nuts and beans work well. Here’s what I used:
6 oz herb greens (one bag)
cherry tomatoes (baby heirlooms), cut in half
persian or baby seedless cucumbers, chopped
garbanzo beans, drained and rinsed
1/2 red onion, sliced
blueberries
haas avocado, chopped
marinated sundried tomatoes
marinated artichoke hearts
greek kalamata olives
feta cheese
Directions: I think you can figure it out!
I made a pomegranate vinaigrette to go with this. It was delicious, and went well with these ingredients. Again, use a dressing that complements the ingredients you've chosen.
Pomegranate Vinaigrette
1/3 cup olive oil
1/3 cup pomegranate balsamic vinegar
1 tsp dijon mustard
1 Tbsp honey
1/2 tsp each sea salt and freshly ground pepper
I used my nutribullet on this and it was very well combined, and the consistency of honey, not oily at all. You can use a blender or food processor, put it in a jar with a lid and shake, or simply whisk it all together.
Pomegranate balsamic vinegar can be purchased from Ojai Olive Oil Company in Ojai, CA. Visit their website at ojaioliveoil.com.
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