If you’ve been reading along with me this year as I’ve been
blogging you probably know by now that my husband is a picky eater. And you
probably also know that frustrates me because I want to try new recipes with
different ingredients but I don’t want to make a dish only I will end up eating…
and eating… and eating.
Anyway, we have a guest this week and for dinner tonight I
had a special salad in mind that I thought he might enjoy. Yes, I did have to prepare
a different salad for my husband…but it was worth it.
This is simply my favorite salad of all time. I first tasted
it at Nello’s in Mesa, Arizona and it was love at first bite. This is my recreated
version of that restaurant salad.
 |
| Salad minus the dressing - which should be drizzled on right before eating. |
Mixed Greens With Balsamic Vinaigrette
2 loose, overflowing cups mixed baby greens
1 cup (1 medium-sized) tomato, diced
¼ cup toasted walnuts*
2 ounces Gorgonzola cheese, crumbled
1/4 - 1/3 cup Balsamic Vinaigrette (depending on how much
dressing you prefer)
Toss all ingredients together and splash with dressing right
before serving.
*To toast walnuts, heat a heavy pan to medium-low. Add
walnuts to dry skillet and cook until just fragrant and toasty, about 15
minutes. Watch carefully and stir frequently to prevent them from burning.
No comments:
Post a Comment