Happy Tuesday that feels like a Thursday! Honestly, I walked out of work today and was like, it CANNOT only be Tuesday *insert crying emoji*. On the bright side, that gives me two “extra” days to study for an upcoming exam. Or two extra days to watch the new season of Bloodline, whichever seems better in the moment. I’m happy to be back into a groove with the blog – I have a ton of ideas for summer recipes and finally created a good spot to take some pictures in my small kitchen! So expect more goodness coming from here in the next few months – especially my new Summer Salad Series. First off…starring the best house salad you can ask for.
This delicious and nutritious collection of veggies can do you no wrong. It has just enough flavor to stand alone, yet can balance anything else you put on your plate. Note – you do not have to cut your avocado into a rose, I just find this entirely too tempting and satisfying.
I do make one request for all my fantastic followers – make your own vinaigrette! Making your own salad dressing is head.and.shoulders better than anything from the store. This bright apple cider vinaigrette can be stored in a mason jar in your fridge and used throughout the week to freshen up greens for a quick side salad.
When it comes to “house salads”, you really can get creative with what you have on hand. Instead of red peppers, feel free to throw in yellow, green, or orange. Instead of pumpkin seeds (but, they’re delicious!), throw in walnuts or sunflower seeds. Yes, I did buy these cherry tomatoes because they were so colorful and cute. But you can use whatever tomatoes you have on hand. Mild banana peppers from the jar add crunch and saltiness and are amazing – you could get a similar flavor with artichoke hearts or olives too.
For those who *hate* red onions, I hear you. They’re flavor-loud and can take over any dish pretty quickly. I like to cut mine up and soak them in cold water for about 15 minutes before I drain them and throw them on the salad. I think it tends to tame their bite a bit! (I do the same thing with guacamole!)
Looking for another crowd-pleasing salad? Check out this green apple. walnut, blue cheese salad with maple dijon vinaigrette!
- ¼ cup apple cider vinegar
- ¼ cup olive oil - NOTE: I like a more "vinegary" dressing, but if you want something a little tamer, add up to ⅓ cup total olive oil!
- 1 clove garlic, minced
- 1 tbsp. dijon or stone ground mustard
- ¼ tsp kosher salt
- ¼ tsp freshly ground black pepper
- Note 2: If you want a little sweeter dressing, add up to 1 tbsp of maple syrup. It goes really well with the garlic and apple cider vinegar!
- ½ head of romaine lettuce, chopped
- 2-3 cups of spring greens
- 1 cup of cherry tomatoes, cut in half
- ⅓ cup banana peppers, chopped
- ¼ cup red onion, chopped
- ½ cup red pepper, chopped into bite size pieces
- ½ a medium avocado, diced
- ¼ cup pumpkin seeds
- Combine dressing ingredients in a mason jar. Cover and shake to combine.
- Chop your salad ingredients - peppers, tomatoes, banana peppers, red onion, avocado. (Soak red onion if you want to tame the flavor...see note above!)
- Wash and chop your romaine lettuce. Combine with equal parts spring greens.
- Toss the salad in about half the dressing - you can always add more but you can't take it out! You will likely have dressing left over.
- Top with your chopped ingredients and pumpkin seeds. Enjoy!