In an effort to avoid the grocery store and use up my CSA from last week, I quickly threw together this salad for lunch. Upon the first bite I realized:
This salad is amazeballs!!!!
If you find that term annoying then substitute any non-cloying superlative in its place that means “rocktastic” rather than “sucktastic.”
It’s super stellar qualities were further elevated by the ease with which I threw it all together.
- 1/2 head romaine lettuce
- 1 orange
- 1/4 Cup almonds
- Feta Cheese
- Balsamic vinegar
- Wash and chop up the romaine. Stick it in a bowl.
- Roughly chop the almonds. Throw them on top of the lettuce.
- Peel the orange. Cut each section into bite size pieces (I cut it into three pieces each). Throw the orange bits on top of the almond bits.
- Squeeze a zig zag of honey across the top of the salad.
- Sprinkle some feta on top.
- Drizzle a little balsamic vinegar on the salad.
- Stick a fork in it and shovel into mouth. Feel the “OMG amazeballs” love.
Chopped mustard greens are really what make this potato salad so amazing. They give the salad a nice pepper, mustard laced bite without being too pungent.
- 2 pounds potatoes (2 handfulls worth)
- 1 Cup chopped mustard greens
- 1 Small onion, chopped
- 1/4 Cup pickle juice
- 1/4 Cup olive oil
- 1/8 Cup balsamic vinegar
- ½ Cup chopped carrots
- ½ Cup chopped celery
- Splash lemon juice
- Cook the potatoes whole with skins on (cut really large potatoes in half).
- While potatoes are cooking, chop up the rest of the ingredients and set aside. I put an approximate measurement of how much I likely chopped of each ingredient, but note I didn’t measure anything at the time. I just grabbed and started chopping until it “looked about right.”
- When the potatoes are done cooking, place them in large bowl and use a fork to split them into large chunks (about twice the size of what you’d like each bite to be).
- Add in the oil, pickle juice, vinegar, and lemon juice to the warm potatoes, stirring until combined.
- Add in the the rest of the chopped ingredients and stir until combined. All this stirring action should have resulted in some of the potatoes having a mashed consistency while the rest broke into beautiful bite size pieces.
Serve warm or cold, it’s good both ways.
Filed under Salad, Side Dish
This is a yummy dressing that works well on a bed of mixed leafy greens and perfect for those in love with cumin.
- 1/2 cup milk
- 3/4 cup plain yogurt
- 1 1/2 teaspoons ground cumin
- 1 tablespoon ground chile or chile powder
- 1 teaspoon garlic powder
- 2 teaspoons dried oregano
- salt to taste
- 1/4 onion finely minced
- Whisk together the milk and yogurt in a jar or bowl.
- Add the spices and whisk until blended.
- Mix in the finely diced onion.
Use immediately or let sit in the refrigerator for at least an hour to enhance the flavors