Tuesday, January 15, 2013
Our CSA has been pumping us full of salad greens. Yummy red leaf lettuce and something called Mizuna that is delish but I had never heard of it before. A while back we swore off store-bought salad dressings. We are trying to eat much less processed foods and buy locally. (So easy here in Northern California)
Last night I made a great big salad to go with our regular Monday night Grilled Salmon.
4 cups Redleaf lettuce
2 cups Mizuna
1 cup red seedless grapes
2 carrots peeled and sliced on the diagonal
1/2 red bell pepper cut in small chunks
1/2 of an english cucumber cut in small chunks (the only non-local ingredient)
1 Tbl EVO oil
1 Tbl Balsamic vinegar
1 tsp each dried basil, dried margoram and dried greek oregano
2 tsp deli mustard
Add each salad ingredient as you wash, peel and cut them up into a large salad bowl. Save old glass jars with tight fitting screw tops as an easy salad dressing cruet. Pour all the dressing ingredients into the jar and shake vigorously. Pour the dressing over the salad ingredients and toss. Voila!
We added a half of a delicato squash. I halved the squash in the length and scooped out the seeds. I microwaved the halves for 10 minutes (I have 700 watt MW) When they were nice and soft I added a tsp of LandOLakes Spreadable butter With Canola Oil, a tsp of brown sugar, packed and a tble spoon of sliced almonds into the bowl made by vacated seeds.
The salmon was really fresh and my DH grilled it outside to perfection. What a great meal!