I eat a salad of some sort everyday so it’s hard to be one of the best salads. I had been eating a salad of romaine, avocado (other random things – changed daily) and peanuts covered in Spicy Peanut Vinegrette (my obsession) for the past few months but have moved on from there. I decided after going through a case of the dressing – by myself – this winter, that I should probably take a break from it.
Plus with spring, veggies are in season again and things in salads taste better again. My current dressing of choice is a drizzle of white balsamic vinegar, honey and Trader Joe’s olive oil, with salt and pepper. It’t light but with tons of flavor.
Try it. If you are uncomfortable about putting honey on lettuce, get over it. 🙂
Think about your grandma. I don’t know about yours, but our nana used to take fresh lettuce leaves from her garden and sprinkle sugar on them and roll them up for us to eat. It makes my mouth water just thinking about it. I think I need to head to the store right now and by some bib lettuce and some white sugar.
This lunch time creation was great. The base of the salad was fresh romaine. I then topped it with leftover wild rice salad I made for EB’s dinner on Saturday. On top of that, I put a sprinkle of craisins, some honey roasted almonds and 1/3 of an avocado, diced.
Then I drizzled it with the triple combo listed above and chowed down. It’s better than you’d think.
Another thing I can’t get enough of on salads is nuts. They add so much to a salad. I love any type of nut really but sliced almonds are particularly good. They are also good for you! There are many great health benefits of almonds like Vitamin E and Riboflavin.
To make my honey roasted almonds:
Mix 1/4 c. of roasted sliced almonds with 1 T. honey and 1/4 t. salt. Cook in a small frying pan until honey melts to coat all of the nuts. Allow to cool. Top on any salad or eat as a snack!
Yum!
Salads rock! We eat very similar ones by the look of it. Today I had romaine and red leaf as a base-topped with roasted yams, cottage cheese, sunflower seeds, leftover risotto, avocado and 1/4 of a hard boiled egg. For the dressing I did olive oil, honey and balsamic. Salads are the best because you can just throw down a bed of greens and plop stuff on top. So easy and fast. Especially when you have a wee one who wants to eat NOW! I always forget to toss some craisins on, I have those in the cupboard too. Next time.
Those honey roasted almonds look real good.