Category Archives: Salad

Salad of the gods: Romaine, Orange, Feta, Almonds in a Honey Balsamic Vinaigrette

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.

Ingredients:

  • 1/2 head romaine lettuce
  • 1 orange
  • 1/4 Cup almonds
  • Feta Cheese
  • Honey
  • Balsamic vinegar

Directions:

  1. Wash and chop up the romaine. Stick it in a bowl.
  2. Roughly chop the almonds. Throw them on top of the lettuce.
  3. 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.
  4. Squeeze a zig zag of honey across the top of the salad.
  5. Sprinkle some feta on top.
  6. Drizzle a little balsamic vinegar on the salad.
  7. Stick a fork in it and shovel into mouth. Feel the “OMG amazeballs” love.
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Filed under Main Dish, Salad, Side Dish

Potato Salad with Mustard Greens

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.

Ingredients:

  • 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
  • Salt
  • Pepper

Directions:

  1. Cook the potatoes whole with skins on (cut really large potatoes in half).
  2. 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.”
  3. 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).
  4. Add in the oil, pickle juice, vinegar, and lemon juice to the warm potatoes, stirring until combined.
  5. 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.

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Filed under Salad, Side Dish

Cumin-licious Salad Dressing

This is a yummy dressing that works well on a bed of mixed leafy greens and perfect for those in love with cumin.

Ingredients:

  • 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

Directions:

  1. Whisk together the milk and yogurt in a jar or bowl.
  2. Add the spices and whisk until blended.
  3. Mix in the finely diced onion.

Use immediately or let sit in the refrigerator for at least an hour to enhance the flavors

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Filed under Salad