We FINALLY had some nice weather that lasted all weekend. We the residents of Boston have been clamoring for this after what seemed like a relentless winter. There are a few food things that I love about the warm weather, fruit based desserts, fruity cocktails, and creative salads. Today, was a creative salad for lunch kind of day.
The husband and I walked from our home down to the Fan Pier for the first weekend of the Volvo Ocean Race to check out what they had down there. It was pretty cool, I got to spray paint Keating on the side of a fence, don't worry that was totally legit.
After our walk to and fro, we worked up quite an appetite and had this great salad with chicken, strawberries, cashews, arugula, spring mix salad blend, and blue cheese. I loved the way that the fruit, meat, cheese, and bitter arugula played off each other. This may be one of my new favorite salads. Next weekend, I will be posting the recipe for poppy seed dressing that I serve with a spinach and strawberry salad.
Dressing
1 tablespoon sugar
2 tablespoons red wine vinegar
1 tablespoon water
1/8 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons extra virgin olive oil
Combine the first 5 ingredients in a small bowl. Gradually drizzle in oil, stirring constantly with a whisk.
Salad
4 cups torn romaine lettuce (I opted to use a spring mix bag of salad that I needed to use up. I liked the way it worked in the salad. If I used the romaine lettuce, it would have had more crunch for sure).
4 cups arugula
2 cups quartered strawberries
1/3 cup vertically sliced red onion (I omitted this as I forgot to get a red onion at the grocery store yesterday. The salad works just fine without the onion).
12 ounces skinless, boneless, rotisserie chicken breast (I am sure that grilled chicken would work just as well, but I really love the rotisserie chicken breast from the store and look for excuses to buy it).
2 tablespoons halved cashews (I'd go for unsalted or lightly salted)
1/2 cup crumbled blue cheese
Combine all ingredients in a large bowl and toss gently. Drizzle dressing on top.
Yield: 4 servings
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1 comment:
The term salad when used alone applies to green leaves or stalks that are eaten uncooked. An extension of the term salad, as now more generally used throughout the world, applies to a salad plant, with or without other foods, and a dressing.
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