Green Salad with Fruit
For quick and delicious salads, I keep a box of washed, preferably organic, field or baby greens in the refrigerator. Among my favorite ingredients for green salads is fruit—fresh fruits such as grapefruit, oranges, pineapple, pears, or grapes--as well as dried fruits like dates, craisins, raisins, etc. In the pantry, I also have a variety of nuts—chopped walnuts, sliced almonds, pecans—which are best toasted to heighten their flavor. (To toast nuts, spread them on the toaster oven tray and cook at 300 degrees for about 10 minutes or toss in a small skillet and cook over medium heat, being careful to stir often so they don’t burn.)
No need for bottled dressings. My favorite basic dressing recipe comes from Dr. Andrew Weil, and consists of roasted sesame oil and seasoned rice vinegar. Or, I might use a flavored olive oil (from the Queen Creek Olive Mill) and/or a flavored vinegar such as raspberry or blackberry. Experiment with whatever you have on hand that sounds good. Here’s what we had recently for dinner:
Field Greens with Oranges and Dates
(Serves 2)
1. In a salad bowl put 1 T. orange olive oil and 1 1/2 T. seasoned rice vinegar.
2. Peel and quarter 1navel orange. Slice each quarter crosswise into bite-sized pieces.
3. Using kitchen shears, cut 6 pitted dates into 3-4 pieces each.
4. Put the orange and date slices into the salad bowl.
5. Add ½ avocado, sliced.
6. Add 3-4 handfuls of field greens.
7. Toss the salad.
8. Sprinkle 2 T. sliced toasted almonds on top.
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