Feels good to be back after a brief hiatus. So am making an equally feel good salad as part of dinner tonight. It's clean and fresh and can be a complement to any main course.
I like the Mixed Greens in this salad, and since you can get it all in one bag I decided to use it. My mixed greens is a combination of Romaine, Radicchio, Red Leaf Lettuce, Spinach. But if all you have is red leaf or Romaine, go ahead and use that. Don't let that stop you from trying this awesome recipe!!
Ingredients:
A bag of Mixed Greens
¼ cup Cannelloni Beans (white beans that look like kidney beans)
½ Onion Thinly sliced
¼ cup dried cranberries
2 Ripe tomatoes, seeded and either quartered or sliced
¼ cup toasted and chopped walnuts
Some Parmesan cheese either grated or small peels to garnish
Dressing:
¼ cup Strawberries
1Tbsp white wine vinegar
½ tsp honey
¼ cup Olive Oil
Method:
Blend all the dressing ingredients in a blender. Add salt and pepper to taste. Meanwhile get all the salad ingredients altogether in a salad bowl, and drizzle the salad dressing on top of it. Toss the salad well to make sure the dressing gets into the nook and cranny of the lettuce. Serve immediately.
If you’re not serving the salad immediately, then keep the salad and dressing in separate bowls and toss them together before you serve. You could also put the dressing at the bottom of the salad bowl, and then throw the salad ingredients on top of it. Don’t mix it until you’re ready to serve.
- I use white wine vinegar, but you could use red wine vinegar or any other vinegar you may have in your pantry. I wouldn’t use any herb flavored vinegar (like Tarragon vinegar)
- To toast walnuts, simply put them in a small saucepan without any fat or grease for maybe 1 minute or two. Chop them after you toast them, coz otherwise they wont roast evenly.
- Store your nuts in the freezer. The nuts have a lot of fat/oils in them and they can go rancid pretty quick.
