Monday, January 07, 2013

Hubby's Favorite Salad



Hello Everyone! I hope you all had a fantastic weekend. For me, it was relaxing. Travis and I had some friends over for the Texan's Playoff game on Saturday and took a long walk around the neighborhood on Sunday. Unfortunately, I am still trying to get over a cold, so that stinks but I am sure I will kick it soon. It is just that time of year! So today I thought I would share for you my husband's favorite salad recipe.  He is not a huge veggie person, so I embrace the fact that he loves this salad so much because there really are a bunch of great things in it. It has a bit of everything, and looks really impressive too, but it is so simple! I will give you a vinaigrette recipe as well, but sometimes (including this time)  when I make this I use a bottled dressing. I made this for Christmas dinner and it was a huge success. I hope you and your family enjoys this salad as much as mine!


Avocado, Almond, and Gorgonzola Salad

Salad Ingredients

  • 3 hearts of romaine lettuce 
  • 1 large or 2 small avocado
  • 1 English cucumber
  • 3/4 - 1 cup of sliced raw almonds
  • 1 container of Gorgonzola cheese or blue cheese
  • Newman's Own Light Balsamic dressing, or dressing recipe below

Dressing Ingredients

  • 3 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 cup olive oil
  • Salt and freshly ground pepper
 
Whisk vinegar, mustard, salt, and pepper together until blended. Slowly whisk in the oil to emulsify. Heat a large, un-greased skillet over medium heat. Place almonds in skillet and toast until golden brown (nuts usually start to have a nice toasty smell when they are ready). Place in a small bowl aside to cool. Wash lettuce and pat dry with a paper towel, making sure to soak up most of the water. Slice heart of romaine lengthwise twice to cut heart into quarters, then chop the opposite way. Add to a large bowl. Cut English cucumber in half lengthwise and scoop out the pulp (where the small seeds are). Then cut each half into thirds, and then finely chop width wise. Add to the bowl. Cut the avocado in half, remove pit and peel off skin. Then finely chop. Cut the lime in half and squeeze juice over the freshly chopped avocado to prevent browning. Add avocado to the bowl. Add the cheese and almonds to the salad bowl as well, and add as much dressing as you like. I prefer just a bit of dressing because the avocado and cheese already add so much creaminess to the salad. Enjoy!


































2 comments:

  1. Looks amazing Meghan! So much healthier than the cheesy creamy enchiladas I'm having tonight. (bleh)

    You should enter my giveaway on the blog, it's my very first one :)!
    http://www.thepolishedmonkey.com/2013/01/it-works-giveaway-ends-jan-16th.html
    xx,
    Meg

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  2. Thanks, im sure the enchiladas were delish! I will be entering the contest for sure!

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