Sometimes, I don't feel like cooking at all. That's when I make salad.
- green leafy stuff
- fruit
- cheese
- nuts
- oil and vinegar
That's most of the major food groups, right? At least, according to two food pyramids ago or so.
Tonight was a spinach/arugula mix, blueberries, Dubliner cheese, walnuts, and balsamic vinegar with olive oil.
I often do it as spinach, strawberries, blue cheese crumbles, and walnuts, with the balsamic/olive oil. Once, I used apples, cider vinegar, and walnut oil; that was also good. The cider/walnut vinaigrette has a much lighter touch.
So far, the combination only seems to go wrong when I get the wrong ratio of oil and vinegar, but I can never remember what the right ratio is. I think it's 2:1, or possibly 3:1, with a little salt and pepper. I tend not to try to remember - I have one of those vinaigrette bottles where you fill it up to the "V" line with vinegar, and to the "O" with oil. Although it was a bit strong on the vinegar tonight, so maybe that's not the best way to do it. It might vary by the type of vinegar used, too.
The toddler did not approve; he ate all the berries, then sucked dressing off the greens and tossed them to the floor. We're still working on him on this salad thing.
Tonight was a spinach/arugula mix, blueberries, Dubliner cheese, walnuts, and balsamic vinegar with olive oil.
I often do it as spinach, strawberries, blue cheese crumbles, and walnuts, with the balsamic/olive oil. Once, I used apples, cider vinegar, and walnut oil; that was also good. The cider/walnut vinaigrette has a much lighter touch.
So far, the combination only seems to go wrong when I get the wrong ratio of oil and vinegar, but I can never remember what the right ratio is. I think it's 2:1, or possibly 3:1, with a little salt and pepper. I tend not to try to remember - I have one of those vinaigrette bottles where you fill it up to the "V" line with vinegar, and to the "O" with oil. Although it was a bit strong on the vinegar tonight, so maybe that's not the best way to do it. It might vary by the type of vinegar used, too.
The toddler did not approve; he ate all the berries, then sucked dressing off the greens and tossed them to the floor. We're still working on him on this salad thing.
Aaaah, you are making me hungry! I've never had Dubliner cheese, will have to try it!
ReplyDeleteIt's really good - it's like cheddar, but it's extremely sharp. Jerry says it makes his mouth hurt, but then hastens to add that that's OK.
ReplyDeleteA block of it is about $7 at Wegman's - it's in the special cheeses section, in that first fridge on the same wall as the bacon. I couldn't tell the difference between the regular kind and the Reserve or whatever the fancy version was, so I recommend just sticking with the regular one. The brand's called "Kerry" or something.