Warm up your Salads
Awhile back I read an article on TheKitchn.com about warm winter salads that piqued my interest. We love salads in our house, so much so we grow them as soon as we can get them in the ground and pull them out until they can no longer live uncovered. (Not quite at winter gardening yet.) During the winter and early spring months we are stuck with bag salad mixes or the artisan lettuce heads from Aldi. They are pretty tasty, but not as good as your own greens! Enter….the warm salad.
This warm salad is dressed using a light vinaigrette. If you some basic supermarket balsamic use it in the vinaigrette, if you have a really good balsamic drizzle and toss into the salad at the end. It took a few tries to get the technique right so everything stayed warm.
Try your favorite vinaigrettes warm, you might find some new flavors, and feel free to experiment with the ratios! Maybe just some basic, balsamic drizzled on your favorite salad mix.
- 1 tablespoons Olive Oil
- 2 tablespoons of supermarket Balsamic Vinegar (increase olive oil a bit if using good quality balsamic)
- 1 teaspoon dijon mustard
- salt and pepper
- Optional: A few shakes Penzey's Sandwich Sprinkle
- 2-3 Chopped Hearty Greens: spinach, arugula, raddichio (non-lettuce type best, get creative!)
- 1 cup diced Mushroom
- 1 cup dried cranberry
- 1 cup diced pear (apple is fine too)
- ½ cup unsalted dry roasted sunflower seeds
- ¼ cup diced manchego or other hard cheese
- Large microwave proof mixing bowl OR Microwave safe measuring cup
- In a large bowl place olive oil, dijon mustard, balsamic dressing, salt, pepper, and Penzey's sandwich sprinkle. Mix well.
- Add in greens, mushroom, cranberry, pear, sunflower seeds, and manchego cheese.
- Toss to combine
- Place in microwave and warm in 30 second intervals.
- In a microwave safe measuring cup add olive oil, balsamic vinegar, dijon mustard, salt, pepper, and Penzey's Sandwich sprinkle.
- Warm in 15 second intervals.
- Toss with mixed greens, fruits, cheese, and vegetables.
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