I just got back from a 10 day trip to NY to support my sister in law, who was competing in the Metropolitan Opera Contest (which she won!!!). I had a wonderful time, but blogging definitely took a back seat to all the fun and activity with family and friends. Now that we’re back, though, I’m on the bandwagon again!
Perhaps it’s because I always indulge more than I should when I travel (especially to see family), but I’ve been particularly in the mood for all things fresh and healthy since our return. This salad certainly hits those marks and it comes courtesy of my mother-in-law, who is an excellent cook and has been the source of a number of my favorite recipes. She is someone who cooks a bit ad lib, so this recipe reflects that. The amounts aren’t listed, as they really are up to the taste of the person throwing it together. You can’t really go wrong, though, so experiment and have fun!
Cantaloupe, Pistachio, Goat Cheese, Avocado, and Spring Mix Salad
(How many this serves varies depending on what and how much you throw in of each item)
Package of mixed greens/spring mix
Canteloupe, cut into cubes (we use about half a melon)
Avocado, sliced and cut into small pieces
Goat cheese (Trader Joe’s has a honey goat cheese that goes particularly well with this salad)
Pistachio nuts, shelled (you can crush them, too, if you want smaller bits)
Mandarin orange segments (cut in 1/2 or 1/3)
Pomegranate seeds (optional, but delicious)
Cut up sugar snap peas (also optional)
Dressing made from walnut oil, salt, Trader Joe’s Orange Muscat Champagne Vinegar, and a splash of white balsamic vinegar to give a zing
No comments:
Post a Comment