Friday, May 6, 2011
In Praise of Salad
I like to make huge tossed salads as an accompaniment to almost any meal. And I prefer homemade salad dressing. Salads are easy and add freshness to any entree, from soup and sandwiches to hearty roast beef to grilled salmon. I prefer to use romaine or a mix of baby greens. And because I prefer easy, I usually use the convenient bagged greens.
You can jazz up your salad with all kinds of goodies. Some of my favorite toppings:
nuts (walnuts, slivered almonds, sunflower seeds
sliced or diced cucumbers
sugar snap peas
pitted olives (black, green, kalamata)
feta or bleu cheese crumbles
MY FAVORITE BASIC OLIVE OIL & VINEGAR DRESSING
3 Tbsp. favorite extra light olive oil (I use Carapelli)
3 Tbsp. balsamic vinegar (I use Alessi)
1/2 tsp. dried oregano
1/8 tsp. pepper
Squirt of lime juice (optional)
Shake well and pour over 1 bag mixed baby greens. Add chopped walnuts, thinly sliced red onion, sliced cucumbers, crumbled bleu or feta cheese and toss well.