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Special Occasion Salad
Well, it's afternoons again at work, and after last week's Chicken Pot Pie, I was in the mood for something lighter. This recipe from the tasteofhome 2012 Annual Recipes cookbook fits the bill nicely.
Ingredients
1 package (6 ounces) fresh baby spinach
1 package (5 ounces) fresh arugula or additional baby spinach
1/2 cup dried cherries
1/3 cup sliced almonds, toasted
1/4 cup olive oil
1/4 cup balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup crumbled goat cheese
Instructions
In a salad bowl, combine the spinach, arugula, cherries, and almonds. Combine the oil, balsamic vinegar, salt, and pepper; drizzle over the salad and toss to coat. Sprinkle with goat cheese. Serve immediately. Yield: 16 servings (3/4 cup each)
Thoughts and Variations
I used one bundle of spinach and one package of arugula. I added a few extra cherries and almonds (which I didn't bother toasting), since it seemed like a lot of leafy things and not much else; I eyeballed the salt and pepper. This came together pretty quick, being a salad and all, the longest step being cutting the stems off the spinach since I think I ended up with the full grown kind and not the baby kind.
This was a pretty decent salad, especially since I wasn't sure I liked arugula, ot dried cherries *laugh*, but I found things meshed pretty well together. It *is* a lot of leafy things though, and I feel like the dressing needed to be a little more acidic to cut through the sweetness of the other ingredients. All in all, definitely a salad to keep in my repetoire, and to keep in mind for family get togethers.
Ingredients
1 package (6 ounces) fresh baby spinach
1 package (5 ounces) fresh arugula or additional baby spinach
1/2 cup dried cherries
1/3 cup sliced almonds, toasted
1/4 cup olive oil
1/4 cup balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup crumbled goat cheese
Instructions
In a salad bowl, combine the spinach, arugula, cherries, and almonds. Combine the oil, balsamic vinegar, salt, and pepper; drizzle over the salad and toss to coat. Sprinkle with goat cheese. Serve immediately. Yield: 16 servings (3/4 cup each)
Thoughts and Variations
I used one bundle of spinach and one package of arugula. I added a few extra cherries and almonds (which I didn't bother toasting), since it seemed like a lot of leafy things and not much else; I eyeballed the salt and pepper. This came together pretty quick, being a salad and all, the longest step being cutting the stems off the spinach since I think I ended up with the full grown kind and not the baby kind.
This was a pretty decent salad, especially since I wasn't sure I liked arugula, ot dried cherries *laugh*, but I found things meshed pretty well together. It *is* a lot of leafy things though, and I feel like the dressing needed to be a little more acidic to cut through the sweetness of the other ingredients. All in all, definitely a salad to keep in my repetoire, and to keep in mind for family get togethers.