Thursday, June 9, 2011

Spring Salad with Balsamic-Mustard Dressing

I can eat salads everyday for lunch provided the salad dressing is different each day:). Being vegetarian, I have to be careful while selecting dressings for salads. Some dressings have eggs, while others have enchovies in them. When I have salad at home, I prefer to make my own dressing.

A few days ago, I bought Apple Chipotle Mustard from a local farmer's market. Its tastes a bit sweet, with very mild heat from the chipotle peppers and tangyness of the mustartd. The person who was selling it, told me that it can be used on meats as a rub, and also it goes well with fish. Ofcourse, I don't eat any of those, so I thought I can try to mix it with my salad dressing that I make at home. If you can't find Apple Chipotle Mustard at your local stores, try substituting it with Honey Mustard.

Here is what you will need for salad.
2 Cups Spring Salad Mix
5-6 Salted and Roasted Almonds,
2 Teaspoon Golden or Black Raisins,
Slices of 1 Orange, Separated and Cut in Half
3-4 Strawberries, Cut into Thin Slices (Optional)

2 Tablespoon Balsamic Vinegar
1/2 Teaspoon Apple-Chipotle Mustad (Can Substitute with Honey Mustard)
2 Tablespoon Olive Oil,

Method for Dressing:
Combine together the mustard and the vinegar in a bowl. Mix well to form a uniform mixture. Now add the olive oil a little at a time while continusously stirring with mixture with the other hand. This process incorporates some air in the dressing, and helps combine vinegar and oil together.

Assembling the Salad:
I run my knife through the greens once so that I don't end up with huge leaves in my dinning plate:). You can also tear the leaves with your hands while adding them to the salad bowl. Now add the raisins, almonds and orange slices. If you are using strawberries, add them now too.

Just before serving, pour the dressing over the salad. Mix thoroughly and serve.

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