|Salads: they’re not just for first courses anymore!|
Our friend Loonachic lives in Florida and lately has been sharing her father’s salad creations on her blog and Facebook page. The salads look so good and have nice combinations of fruits and veggies. One of his salads was topped with pretzels. I’ve never thought to try that as a topper. With that, my mind got stuck on the thought and I had to make a quick salad and top it with pretzels.
Tonight, Artie and I planned to make focaccia with a side salad with just lettuce and tomatoes. However, when Artie went to start making the dough, he said we were out of yeast. We were too lazy to go to the store. So, I suggested we just have a large dinner salad, adding cucumbers, peppers, apples and strawberries. Artie liked the sound of it and I started chopping, dicing and slicing.
The salad came out really good. I added some lemon juice which gave the salad a nice tang and to prevent the sliced apples from turning brown. The pretzels were a nice touch, which I now prefer to croutons, which I often find to be too heavy for salads (They should be used more for soups). I even made a quick dressing for it, which actually took away the need of having to put seasoning directly on the salad (recipe at the end of post).
I have to say that making salads are great. They are versatile. You don’t have to stick to the same ingredients. You can play around with food combinations. I actually plan on making more salad entrees to see what pairings work best. I think I’ll try something with tofu and soy cheese next!
Saturday Night’s Light Dinner Salad
Source: Inspired by Loona’s Pop and Her “Our Daily Salad” Posts
- 1 heart of romaine lettuce, chopped
- 1/2 English cucumber, sliced
- 1 medium bell pepper (red or orange), halved, seeded and sliced
- 1 Granny Smith apple, cored and diced
- Juice of 1/2 lemon
- 1 c. fresh strawberries, sliced
- Dressing of your choice
- Approx. 1/2 c. crushed pretzels
- In a large bowl, add first six ingredients in listed order
- Toss and serve on plates or in salad bowls
- Drizzle your favorite dressing over salad and top with crushed pretzels.
Mac & Artie recommend 1-2 tbsp of dressing and 1-2 tbsp of crushed pretzels per serving of salad
Here’s a quick dressing recipe we’ve created and have been using for years. We realized that it was never before shared with you guys.
Mac & Artie’s Go-To Dressing
Source: Umm us…DUH!
Makes about 3/4 cups
- 1/3 c. extra virgin olive oil
- 1/3 c. balsamic vinegar
- 2 Tbsp. dijon mustard
- 1 Tbsp. agave nectar
- 1/4 tsp. garlic powder
- 1/8 tsp. crushed red pepper flakes
- Salt and pepper to taste
- Mix all ingredients in a bowl or salad bottle
- Drizzle over your favorite salad or try as a dip or marinade
Try some of our other homemade dressings: