This salad is awesome. It has a lot of my favorites in it: spinach, feta, sundried tomatoes...I've been making this a lot lately. A few secondary ingredients change from time to time, depending on what I got, but it pretty much always tastes the same.
I really like using baby spinach in salads. They come in packs already washed, so it's quick. And the nutrion values of that leafy green is no secret, right?
If you've been following this blog you know by now how much I love feta and sundried tomatoes, so I won't get into that again.. ;) Lots of those in this salad!
And then there's the green peas. Lovely frozen green peas ready to use anytime in anything, rich in fiber and protein. Great for vegetarians.
What else is in there?? Green onions, leftover cooked millet from a few nights ago (grains in salalds is genius! throw in some barley or rice or couscous, combined with the peas it's a complete protein!!), and some cucumber also is in here.
For the vinegrette it's pretty simple:
*1 tsp each of honey and dijon mustard (could be more, just taste and adjust to your tastebuds!!)
*1 TBSP each of lemon juice and red wine vinegar
*5-6 TBSP extra virgin olive oil.
(i like vinegrettes very vinegery so I always use less oil than the traditional 1 part vinegar 3 parts oil ratio.)
Mix in everything but the oil until well combined, add olive oil 2 TBSP at a time and whisk with a fork or one of those mini whisk thingy until it's all nicely emulsified...add salt and pepper to taste. This will be enough for a couple of BIG salalds or 3-4 small ones.
Homemade dressing are so easy to make and so much better than the chemical filled storebought stuff!
Tastes like summer....
2 days ago