Thursday, May 27, 2010
Hot out? Salad to the rescue...
It's getting hot here in the desert-it should hit 100 in a few days. Who wants to think about cooking? That's why salads are so fantastic at this time. I think I'll write a book one day about all the fabulous salad ideas that would last all summer. For now, here's one that was fabulous and fell together for lunch. Measurements are estimated since it's all up to you how much you want of everything, and how many you're making this for. This was just for me today, so add or subtract as you wish.
I've been visiting the farmers market often and found beautiful blood orange olive oil, pomegranate balsamic, fig jam, fig balsamic vinegar, and more. Take a chance and go for something different. Check out specialty stores if you don't have a farmers market nearby. The flavors are intense and make your salad pop!
Blood Orange/Pomegranate Salad
2 cups organic lettuce (use a variety for color and fun)
1 handful shredded Romano cheese
1/8 cup dried cranberries
1/8 cup fresh organic blueberries
1/4 cup chopped candied pecans
1/2 tomato, chopped
1 TBS pomegrante balsamic vinegar (or regular balsamic)
2 TBS blood orange olive oil (or regular olive oil)
pinch of garlic powder
pinch of salt
1 tsp strawberry jam
1. Add all the salad ingredients in a large bowl.
2. Place dressing ingredients in a small container, close and shake till blended.
3. Pour dressing over salad and toss gently (you might not need all the dressing, so use half and mix, then see how it is.)
All gluten-free and vegetarian, and lovely and fresh on a warm summer day. Enjoy!