Lately, it’s salads for lunch and, often as not, more salads for supper.
Contrast is important in a salad: textures, tastes–and colors.
The dark pinks and magentas of red onion, beets, purple cauliflower or red cabbage look stunning against vivid greens. The salad above was a basic green salad with different types of very fresh lettuce (thank you, Martha) and some marinated red onions, which are simply made by cutting the onion in half, slicing thinly, tossing on some salt and a few tablespoons of red wine vinegar and some peppermint, dried or fresh (minced). Let the onions marinate for an hour before serving.
Here’s some more salads I’ve been enjoying lately:
I dress most of the salads in my basic olive oil-lemon juice-salt mixture, but sometimes I use vinegar or lime juice in place of the lemon juice.
Check out the corn fritters on Alexandra’s wonderful cooking blog. They’re delicious. (I made a couple changes — used low fat Greek-style yogurt instead of full fat and green onions in place of a shallot.)
The salad above was inspired by Smitten Kitchen’s recipe, with some changes. The almonds sounded great, but Steve is allergic to them, so it was toasted walnuts, again — and my version of the red onion.
I get most of my vegetables from the farmers’ market, farm stands or generous friends….
That was the inspiration for a new salad…. “What’s this called?” Steve asked. I’ve heard the name Confetti Salad applied to other colorful concoctions, so I’m sure this will fit in the confetti category.
What’s your favorite salad these days?