New Year, New You

Old Salad.

As I have perused salad recipes, they aren’t what we think of them today. Most have unusual combinations of lettuce, fruit and savory dressings. The other ones are laden with mayo, reminiscent of a baby shower!  I found one that I thought would be palatable, since I think most of us are thinking about our caloric intake (thanks baby new year!)

Here is our recipe of the day:

Here is what I did:

Salad Romaine

  • 1 head romaine lettuce
  • 1 grapefruit, peeled and cut into sections (avoiding membranes and pith {white stuff})
  • 1 orange, peeled and cut into sections (avoiding membranes and pith {white stuff})
  • 1 recipe French Dressing (see below)

Cut the romaine  lettuce in half from bottom to top. Cut each half in half, so you have fourths. Cut off the bottom and tear off leaves until it will fit on your serving plate!! Top with a few sections of grapefruit and orange, then squeeze some juice from leftover citrus over the salad. Drizzle with French dressing. Serve.

**I really don’t like grapefruit (unless it’s carbonated1), but in this salad, I like the added flavor dimension it added. If I were to make again, I would add something crunchy, with an Asian flair. Try this glazed pecan recipe or use some Chinese noodles!

Glazed Pecans

1 cup pecans
2 tablespoons packed dark brown sugar
2 teaspoons soy sauce
1 teaspoon chili powder

Heat oven to 375°F. Combine all ingredients in small bowl until pecans are well-coated. Spread on rimmed baking sheet; bake 7 to 8 minutes or until glazed and toasted, stirring once. Remove from oven; toss to coat. Cool completely. Separate clumps; store in an airtight container.

French Dressing

  • 1 t. salt
  • 1/2 t. ground pepper
  • 1/4 c. vinegar (I used white wine)
  • 1/2 c. good olive oil
  • 1 t. dijon mustard

Put ingredients in a bowl, and whisk well with a fork until combined.

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