The Salad.

In my house, this is simply called The Salad. We eat it a lot. The ingredients are a little bit flexible, but the original version is the best, and it’s very easy to make. I think The Salad was first conceived with odds and ends that were left in the refrigerator and pantry; I usually have all of this stuff hanging around which is why we end up having it often.

The only bummer is that if you toss it with the dressing it doesn’t keep terribly well, but if you had some left over and wanted to have The Salad for lunch the next day, just mix some fresh lettuce in there and you’ll be all set. Or just reserve the dressing and dress each serving individually.

The Salad
Your choice of greens, I use romaine and spinach
Red onion, very thinly sliced
Tomato, diced or cherry tomatoes, halved/quartered
Pecans, chopped and toasted
Goat cheese, crumbled
Balsamic vinaigrette dressing

Chop greens to desired size and place in a large chilled bowl. Slice onions, dice tomato, add to bowl. Toast pecans over low heat and add to the bowl along with the raisins. Add crumbled goat cheese. If serving immediately, toss with balsamic vinaigrette and use tongs to portion. If you aren’t serving right away, cover bowl and place in refrigerator. Dress just prior to serving or allow everyone to dress their portion individually.

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