Monday, February 9, 2015

A Simple Salad

It's winter.  I'm always cold.  I'm pale.  We haven't seen the sun in days...okay that's not true.  But I am feeling very pale right now.  And cold.  And slightly dramatic. 

We are actually pretty lucky with the winter sunshine this year.  I'm sure many agree with me that once we survived last winter, this year seems like I walk in the park.

Still, spring seems like it will never come!  All I want to eat is WARM comfort food!  We've been eating toasty, cheesy sandwiches, baked potatoes, chili, risotto, casseroles and my body is starting to take notice.  Even though I wanted fried rice, we went for a simple salad and baked chicken for Friday night dinner.

Again, I didn't photograph the chicken because meat can look pretty disgusting in pictures.   

I like to pick up at least one bunch of leafy greens per week and when I get home I wash it right away in this salad spinner and even store it in the spinner.  I'm sure some of you have a crisper in your fridge that will help your lettuce hold up, but our fridge is the worst and the salad spinner keeps the lettuce good for at least a week.  If the lettuce is already ready to eat, I'm way more likely to throw a salad together for (part of) dinner!

You already know tomatoes and red onions are my jam so I always have those on hand to include in our meals.  I also like to keep pine nuts handy because they last for a long time and they give a salad a little something extra.



We had the heel of a loaf of bread that was on the outs so I cubed it, tossed it with some olive oil, salt and pepper and baked them on a parchment paper lined cookie sheet for 10 minutes at 300.  Just to warm them up a bit.


For years I avoided salad dressing.  Mind you, the salad dressing I knew was like Applebee's level salad dressing.  Buttermilk based with lots of bad fat.  Drenched greens.  Empty calories.  No thanks.

Then I grew up a bit and realized olive oil, salt and balsamic vinegar can rock my salad world.  

THEN I was gifted Fustini's Meyer Lemon Olive Oil and Lavender Balsamic Vinegar and I was hooked.  (I also like to gift this combo whenever a fellow foodie friend has something to celebrate!)

Now I like to keep a selection of tasty oil and vinegar flavors on hand.  I'm pumped about the Barbary Coast Green Chili Olive Oil!  I haven't tried cooking with it yet but when I tasted it in the store, wooo!  Super spicy!


Asian Blackberry & Meyer Lemon tonight...





A side of steamed broccoli drizzled with some Asian Blackberry balsamic vinegar.  Why not?!


We were both very happy after this meal.  Filling but light and healthy.

What's your favorite simple meal at home?  We're always looking for new recipes to rotate into the line up!

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