Sunday, July 17, 2016

Salad of the summer


We have a salad with dinner almost every night.  In the summer, it's not uncommon for the salad to be the dinner.  Last night, I mixed up some sliced peaches, rotisserie chicken, spinach, and bleu cheese and drizzled it with a balsamic vinaigrette and called it dinner.  It was good, but every year, there seems to be some salad that I fall in love with and make a billion times.  The recipe below is the salad in the photo above - it's a crunchy salad because of the seeds and nuts and the kale and romaine mix with this dressing will convince even your most reluctant kale eaters!

Here are some of the summer salads of the past:



This is a very rough recipe - I'll try to actually measure next time so I can edit and update!  But for now, this works - you can't really mess it up, just don't add all the dressing at once.  Use your judgment since there's not an exact amount of greens.

Crunchy Kale Salad:

Chop some kale into bite sized pieces.  Mix with about an equal amount chopped romaine and a cup of broccoli slaw (or chopped raw broccoli).  Toss in a bowl with this dressing:  Whisk together 4 T brown sugar, 1 tsp. salt, 6 T rice wine vinegar, some tabasco, 1/2 cup canola oil.  Let it set for about 10-15 minutes.  Then, mix in  toasted sliced almonds, toasted sunflower seeds, and dried cranberries before serving.


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