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Ingredients
4 large eggplants 1 medium red onion or regular onion 2.5 oz olive oil extra virgin 2 cloves garlic (small-medium) add more if you wish ½ teaspoon salt ¼ teaspoon black pepper Preparation
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Ingredients
1 garlic clove minced 1 Tbsp whole grain mustard ¼ cup finely chopped red onions 2 Tbsp balsamic vinegar 3 Tbsp olive oil ½ Tsp salt ¼ Tsp black pepper 3 peaches pitted and diced 2 pints cherry tomatoes or grape tomatoes halved 2 cups baby arugula 1 Tbsp chopped parsley 1 Tbsp minced chives ¼ cup chopped almonds (optional) ¼ cup crumbled feta Preparation 1. In a large bowl, whisk together the garlic, mustard, onions, balsamic vinegar, olive oil, salt and pepper. 2. Stir in the peaches and tomatoes. Let them marinate for 10 minutes. 3. Stir in the arugula, parsley, chives, almonds (if using) and feta. 4. Serve. 5. If leftovers, keep the salad in an airtight container in the refrigerator up to 3 days. If you’re planning to save part of the salad, don’t add all of the arugula. That will keep it from wilting. Stir in arugula when you are planning to eat the salad Ingredients
Ingredients
Instructions
Ingredients
4 cups salad greens 1/2 cup blueberries 1/4 cup walnut halves, lightly toasted 1 ounce blue cheese, crumbled 2 tablespoons sour cream 1 tablespoon red wine vinegar 1 tablespoon extra-virgin olive oil 1 teaspoon Dijon mustard 1 teaspoon strawberry jam Salt and fresh ground black pepper Preparation 1 Toast walnuts in a dry skillet over medium heat, shaking frequently, until fragrant, browned, and not burned. 2 Whisk the sour cream, red wine vinegar, olive oil, mustard, and jam in a large bowl. Taste and season with salt and a few grinds of black pepper. 3 Pour about half of the dressing into a small bowl. Add lettuce, blueberries, walnuts, and cheese to the large bowl and gently toss. Add more dressing as needed. |
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December 2025
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