How can you say no to a good salad as an accompaniment to any meal or as an entire meal itself (I am still trying to convince Seth of this fact, he still sees them as "sides")? I have always been a salad lover and have recently enjoyed making my own dressings rather than using the stuff out of the bottle. They are simple, easy and so delcious. Here are a few favorites:
Greek Style Salad Dressing (from Martha Stewart)
1/4 cup red-wine vinegar
1 teaspoon coarse salt
1/2 teaspoon dried oregano
Freshly ground pepper
1/2 cup olive oil
Tastes great on a salad topped with feta, cucumber, and tomatoes.
Cobb Salad Viniagrette (from Martha Stewart)
1/3 cup white-wine vinegar
1/4 cup Dijon mustard
2 teaspoons honey
1/2 cup olive oil
Coarse salt and ground pepper
Tastes great with fresh avocado, tomato, bacon, and blue cheese (for all the non gluten free eaters).
*Both dressings can be stored in the fridge up to a week and make for great dressings on any salad. *
Another new favorite I found over at Megan's blog and the best part...even Seth loved it.
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3 comments:
yummy, I might have to try that second one tonight. we're having salad much to the chagrin of Andree who also will eat lettuce/spinach as a side but loathes it as a meal... tough luck when we're 3 days out from the triathalon. ;-)
sounds delicious! and yes. salad is a side.
You should try this recipe. Jenni made it for us when we had dinner with them one time and I recently bought the steak on sale so we're ready to have it again!
1 head romaine lettuce (approximately), cut into bite-size pieces
1/2 red onion, thinly sliced into rings
12 cherry tomatoes, halved
4 ounces blue cheese, coarsely crumbled
Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
1 pound steak (such as London Broil), broiled or grilled and chilled
In a large bowl, combine the romaine lettuce, Belgian endive, red onion, baby arugula and cherry tomatoes, and half of the cheese. Toss the salad with enough vinaigrette to coat. Season the salad with salt and pepper, to taste. Arrange the salad on a platter.
Cut the steaks crosswise into thin slices. Arrange the steak slices atop the salad and sprinkle with the remaining cheese. Drizzle more vinaigrette over the steak slices and serve.
Red Wine Vinaigrette:
1/2 cup red wine vinegar
3 tablespoons lemon juice
2 teaspoons honey
2 teaspoons salt
Freshly ground black pepper
1 cup olive oil
Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil.
No guys can say this isn't a meal...it has steak! :)
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