Marigold at Goat Philosophy 101 requested the recipe for the chopped Winter Salad that I mentioned in my recent Dark Days Challenge post. Well, it was probably actually the Goatmother; although, if you swapped out the pecans for peanuts, I'll bet Marigold would eat this up! ;)
This is one of those recipes where there really aren't any hard and fast measurements or rules. It all depends on how many you are serving and what you have on hand.
This is my own dressing recipe. I had some extra lemons to use up and didn't like the sound of the rather sweet, lemon poppy seed dressing included with the recipe. I don't usually make vinaigrettes, opting instead for mayo type dressings, but this is wonderful and I will definitely be making it again...and again...and again!!
Here is the original salad recipe, from grouprecipes.com, with my changes in red.
Winter Salad
1 head Romaine lettuce, chopped (I used half iceberg lettuce and half red cabbage)
1 carrot, grated
1/2 cup dried cranberries
1 apple, cut up
1 pear, cut up (I used all apple because I didn't have a pear)
1 cup slivered almonds (I used toasted pecans, chopped)
1 cup shredded Swiss cheese (I used crumbled goat cheese)
Combine all ingredients.
Lemon Vinaigrette
1/3 cup lemon juice
2/3 cup extra-virgin olive oil
2 teaspoons sugar
1 teaspoon Dijon mustard
1 tablespoon diced shallot
Kosher salt and freshly ground black pepper to taste
Combine all ingredients in a screw-top jar and shake well. Add to salad to taste and toss all together.
I have been trying to eat more in-season foods recently and was tickled to find a salad recipe that fit the bill. After eating garden fresh, homegrown tomatoes for the past several years, I just can't bring myself to buy the tasteless, overpriced, hot-house grown tomatoes in the grocery store anymore. I feel fortunate to live where I do with our longer growing season AND to have a friend with an awesome garden and a greenhouse! We haven't had any real hard freezes yet so her lettuce and cabbage is still growing beautifully.
Linking up with Wildcrafting Wednesday.
This is one of those recipes where there really aren't any hard and fast measurements or rules. It all depends on how many you are serving and what you have on hand.
This is my own dressing recipe. I had some extra lemons to use up and didn't like the sound of the rather sweet, lemon poppy seed dressing included with the recipe. I don't usually make vinaigrettes, opting instead for mayo type dressings, but this is wonderful and I will definitely be making it again...and again...and again!!
Here is the original salad recipe, from grouprecipes.com, with my changes in red.
Winter Salad
1 head Romaine lettuce, chopped (I used half iceberg lettuce and half red cabbage)
1 carrot, grated
1/2 cup dried cranberries
1 apple, cut up
1 pear, cut up (I used all apple because I didn't have a pear)
1 cup slivered almonds (I used toasted pecans, chopped)
1 cup shredded Swiss cheese (I used crumbled goat cheese)
Combine all ingredients.
Lemon Vinaigrette
1/3 cup lemon juice
2/3 cup extra-virgin olive oil
2 teaspoons sugar
1 teaspoon Dijon mustard
1 tablespoon diced shallot
Kosher salt and freshly ground black pepper to taste
Combine all ingredients in a screw-top jar and shake well. Add to salad to taste and toss all together.
I have been trying to eat more in-season foods recently and was tickled to find a salad recipe that fit the bill. After eating garden fresh, homegrown tomatoes for the past several years, I just can't bring myself to buy the tasteless, overpriced, hot-house grown tomatoes in the grocery store anymore. I feel fortunate to live where I do with our longer growing season AND to have a friend with an awesome garden and a greenhouse! We haven't had any real hard freezes yet so her lettuce and cabbage is still growing beautifully.
Linking up with Wildcrafting Wednesday.