Saturday, September 24, 2011

September 24, 2011: Mixed Greens Salad Recipe


Bookmark and Share
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