Inthis, Part I of my salad installments, I share with you some of my recent favorites.
What do I like to put in my salads these days? Well, I’ve just passed my cheese-in-salad stage (or maybe I'm just taking a temporary hiatus), but I'm totally into the fruit-and-nuts in my salad stage. It just seems that there are so many fruits—and nuts—that marry well with fresh greens! Last week I made a simple cucumber and green apple salad, with fresh lime, and a light cilantro-white balsamic vinaigrette. That beautifully complemented the cheese quesadillas (that's one of my super-quick dinner dishes--another one to write about at some point!). And, not only was it great at dinner, it was also wonderful to take to work the following day (cucumbers and granny smith apples can handle the all-night vinaigrette sit). The result? It was a great lunchtime treat--even after having been a side dish the night before.
4) Use a vinaigrette/dressing that will enhance, not compete with, the flavors of the salad.
5) When possible, use fresh lettuce. Yes, I do use the bagged salads (especially during the week when I've just gotten home from being at school for sometimes 9-plus hours!) but the buttery flavor and snap of fresh red or green-leaf lettuce is simply sublime, and doesn't carry over into the bagged versions.
|Actually this one is Christine's gorgeous interpretation of my citrus/toasted cashew salad|