Saturday, March 29, 2008
I know, I know it's a bit of a cheesey name and the picture really doesn't do it justice, but, I'm telling you - this salad really is heavenly. It's not so much because of the greens, it's all in the dressing. I got this idea from a dear friend who's threatening patent rights on the dressing but before she makes it to the patent office, I thought it would be good to share it with the immediate world.
1 cup pea pods
1 cup cherry tomatoes cut in half
3 roasted red peppers in thin slices
2 small tins of mandarin oranges
1/2 cup sliced strawberries
1 cup toasted walnuts
1/2 cup unsalted sesame seeds (I'm sure I used more)
You can be creative and add whatever else you like. Because I prepared the salad in advance, I just put all of the ingredients underneath the field greens. It prevents the tsalad from getting soggy.
Juice of 1/2 lemon
10 tbsp oil (either grapeseed or canola but not olive oil)
4 tbsp vinegar (I may have added another tbsp or 2)
2 tbsp liquid honey
salt and pepper
Just before serving emulsify the dressing with either an emersion blender or in a closed container and shake the heck out of it. Dress (salad) and enjoy.
This salad passed the "grandmother seal of approval" from a gramma who eats nothing, likes nothing and gives everything the stink eye before it even touches her lips.
Although a little late getting out of the gate, we've decided to enter this salad to
the Nutriferia roundup featuring yummy spring salads.