This is delicious. I’m trying to eat healthy because the weather finally turned cold, well, cold for LA, which means cold at night. So now I’m craving mac & cheese. And steak. I love food and cooking so much, I could easily weigh 50,000 lbs. But I have to stay healthy. I made this big salad for lunch yesterday. I made extra so we could have it with dinner last night. I had some as part of breakfast today with eggs and potato cakes. This sweet crunchy salad makes you forget all about the foods that are bad for you. Sorta.
You can use any kind of salad greens and veggies you like or have on hand in your salad. I used red leaf lettuce, shredded beets, celery, julienned radicchio, thinly sliced purple cabbage, lemon slices and pomegranate seeds. Cleaning and chopping the veggies takes a bit of time, so make extra. You’ll be happy to have something healthy and ready to serve when suppertime rolls around. This goes great with all other foods. We had it for dinner last night with Asparagus Risotto. It was really good. It’s dressed with garlic honey mustard dressing.
For the dressing, mix together: 1 tblsp dijon mustard, the juice of 1 lemon, 2 tablespoons red wine vinegar, 2 tablespoons plain white vinegar (for a nice strong vinegar bite), 2 tablespoons honey, a pinch of Italian seasoning, a pinch of dried tarragon, 1 garlic clove, smashed open and just let it sit in the dressing to flavor it, and salt and pepper. I think this dressing recipe makes about ¾ cup. Add more honey or vinegar to taste. You could also add the juice or an orange or tangerine for more acidity and sweetness.
Keep the dressing and salad separate until ready to serve. The vinegar makes the veggies wilt, so it doesn’t keep long once dressed. The veggies stay crisp in the fridge for a couple days without dressing. Add nuts, sliced pears or apples, and crispy garlic croutons if you get a hankering’. Serve with risotto, or grilled fish. Or mac & cheese and steak. Yum!