True to it's name, this salad is simply mixed greens, cherry tomatoes, cannellini beans and goat cheese. It's tossed with a basic dijon-balsamic vinaigrette and adorned with freshly snipped basil. I've heard that you're either a goat-cheese-lover or not. That tangy flavor that goat cheese adds to a salad is unbeatable. It has secured a permanent spot in my cheese drawer. Though it can be pricey, Costco sells a BIG log of it for about $4.99. Of course if you're adverse to goat cheese, you can always sub another fave in its place (if you must).
Not quite as simple as the 5 Minute Salad, this Greek-style salad contains cucumber, grape tomatoes, fresh lemon zest & dill, feta, and a homemade Lemon-Oregano Vinaigrette. I might add a few Kalamata olives next time to make it even more Greek. Only Peter could tell us if this is truly a "Greek" salad. But since he's still on vacation, I can tell you that it tastes Greek, and it's good stuff.
This salad recipe called for arugula and watercress- two greens that are sometimes difficult to find around my parts, so I went with local mixed greens. Fresh raspberries are whirred together with olive oil, shallots, honey and vinegar to make a slightly sweetened and tangy raspberry vinaigrette. Some of that is drizzled over the greens with additional raspberries, goat cheese (told ya I love the stuff) and a few toasted pine nuts. Yum.Labels: Dinner at 6, Let's do lunch