Just trying to settle my upset stomach…
Archive for the ‘Rice Wine Vinaigrette’ Category
Day Twenty Five: Upset Tummy, Cucumber, Mint & Ginger
Posted in 100 Days of Salad, Casein Free, Cucumber, Ginger, Gluten Free, Mint, Rice Wine Vinaigrette, Vegan, tagged cucumber, extra virgin olive oil, ginger, mint, rice vinegar, salad on November 20, 2014| 1 Comment »
Day Twenty Two: Another Weird One
Posted in 100 Days of Salad, Chicken, Meal in Salad Form, Mixed Baby Greens, Parmigiano-Reggiano, Pesto, Rice Wine Vinaigrette, tagged chicken apple sausage, extra virgin olive oil, garlic, maple syrup, meal, mixed greens, parmigiano-reggiano, pasta, pesto, rice wine vinegar, salad, salt on November 14, 2014| 2 Comments »
Another weird one, this time with the pasta pesto and mini chicken apple sausage’s one of my kid’s made for dinner piled on top of a bed of mixed greens. Let’s see if I can do better next week…
Day Nineteen: Leftover Tzatziki with Arugula, Garbanzo Beans & Pine Nuts
Posted in 100 Days of Salad, Arugula, Button Mushrooms, Gluten Free, Meal in Salad Form, Pine Nuts, Rice Wine Vinaigrette, Tomato, Tzatziki, tagged Arugula, extra virgin olive oil, garbanzo beans, greens, meal, pepper, pine nuts, rice wine vinegar, salad, tomato, tzatziki on November 11, 2014| Leave a Comment »
Homemade tzatziki, a hefty bed of arugula, a quartered tomato, garbanzo beans, sliced mushrooms, a splash of rice wine vinegar, a few glugs of extra virgin olive oil, fresh ground pepper, and more of those toasted pine nuts. Not bad!
Day Sixteen: Simple.
Posted in 100 Days of Salad, Button Mushrooms, Casein Free, Cracked Pepper, Cucumber, Gluten Free, Meal in Salad Form, Rice Wine Vinaigrette, Romaine Lettuce, Tomato, Vegan, Walnut on November 6, 2014| Leave a Comment »
Day Twelve: Leftover Burrito Fixings Become My Breakfast Salad
Posted in 100 Days of Salad, Avocado, Casein Free, Cilantro, Gluten Free, Meal in Salad Form, Navel Orange, Pinto Beans, Rice Wine Vinaigrette, Romaine Lettuce, Scallion, Tomato, Vegan, tagged avocado, cilantro, extra virgin olive oil, lettuce, meal, orange, pinto beans, rice wine vinegar, romaine, salad, scallions, tomato on October 31, 2014| Leave a Comment »
Weird, I know, but this is my one chance to get a salad as a meal in today, so I’m taking it. Leftovers from last night’s dinner made the prep super easy.
Day Seven: Baby Kale, Tofu, and Pineapple Lunch!
Posted in 100 Days of Salad, Avocado, Button Mushrooms, Casein Free, Gluten Free, Kale, Meal in Salad Form, Pineapple, Rice Wine Vinaigrette, Tofu, Vegan, tagged avocado, extra virgin olive oil, greens, kale, meal, mushrooms, pineapple, rice wine vinegar, salad on October 24, 2014| Leave a Comment »
This was an experiment. My dad showed up with a gorgeous, ripe pineapple. I had baby kale in the fridge. My miso soup eating son provided me with half a block of savory firm tofu. Add avocado, mushrooms, rice wine vinegar, and extra virgin olive oil, and I was set. Yum. A little weird, but I really enjoyed the pineapple and tofu, and they worked well with the earthy baby kale.
Day Six: Dinner…Garbanzo Bean Bonanza
Posted in 100 Days of Salad, Avocado, Carrot, Casein Free, Cilantro, Cucumber, Garbanzo Beans, Gluten Free, Meal in Salad Form, Rice Wine Vinaigrette, Romaine Lettuce, Scallion, Vegan, tagged avocado, carrots, cucumber, dinner, extra virgin olive oil, garbanzo beans, meal, rice wine vinegar, romaine, salad, vegan on October 23, 2014| Leave a Comment »
Day One
Posted in 100 Days of Salad, Arugula, Carrot, Casein Free, Cilantro, Corn, Egg, Garlic, Gluten Free, Meal in Salad Form, Rice Wine Vinaigrette, Tomato, tagged Arugula, carrot, casein free, cilantro, corn, egg, extra virgin olive oil, garlic, gluten free, maple syrup, meal, salad, salt, tomato on October 16, 2014| 2 Comments »
Here I Go Again.
Posted in Arugula, Button Mushrooms, Casein Free, Cilantro, Corn, Cucumber, Gluten Free, Rice Wine Vinaigrette, Shallot, Tomato, Vegan, tagged Arugula, cilantro, corn, extra virgin olive oil, maple syrup, mushrooms, rice wine vinegar, salad, salt, shallot, tomato on October 16, 2014| Leave a Comment »
My salad-a-day practice slowly died a couple years ago. For health and happiness reasons, I’m determined to get it going again. For now, I’m trying a new experiment. I’ll use this space to document my salads. Minimum of one meal per day that is a salad, craziness encouraged. That might mean I post just a picture, or just a brief description. In other words, my posts should be prolific but less detailed and polished. (Of course, I reserve the right to get detailed and fancy if I feel like it.) We shall see! Here’s yesterday’s salad, a day late. It included arugula, cucumber, corn, cherry tomatoes, shallots, cilantro, and a rice wine vinaigrette. I ate it with a small piece of veggie lasagna, so it maybe shouldn’t count. Still, I developed this plan while I was making it, so it gets to be included: 
Today’s lunch salad is coming soon.
Romaine and Mint with Dried Cranberries, Candied Walnuts, and Gorgonzola
Posted in Dried Cranberries, Garlic, Gorgonzola, Mint, Rice Wine Vinaigrette, Romaine Lettuce, Side Salad, Walnut, tagged candied, cranberries, delicious, dinner, dried, extra virgin, food, garlic, gorgonzola, greens, lettuce, lunch, maple syrup, mint, olive oil, rice wine, romaine, salad, salt, side, sweet, vinegar, walnut on March 9, 2011| Leave a Comment »
I perfected this salad over the holidays — the lovely red and green worked well for our family feasts. Since then, I’ve been tinkering with the recipe and enjoying it just because it is so quick and easy, and it tastes so beguilingly delicious. This salad works particularly well with pork roasts and turkey. The last time I made it was to share with fellow unschoolers at a potluck lunch, and it held it’s own alongside tortilla soup, a gorgeous spread of bread and cheese, and piles of fruit.
All the ingredients, ready to assemble.
Ingredients:
(Side salad, serves 4-6.)
2 hearts of romaine, chopped.
1/2 cup candied walnuts.
1/2 cup dried cranberries.
1/2 cup crumbled gorgonzola.
1 large fistful of fresh mint, chopped.
Rice Wine Vinaigrette:
(Use only what you need. Refrigerate extra for a couple of days.)
3 T extra virgin olive oil.
1 T rice wine vinegar.
1 small clove garlic, smashed and minced.
1/4 tsp maple syrup.
Pinch of salt, to taste.
I started by mixing up my vinaigrette in a small jar. Then I built my bed of romaine and chopped my mint. I sprinkled the nuts, cranberries, and gorgonzola over the crispy greens. Finally, I drizzled the light vinaigrette over it all, tossed, and served.
Doesn't that look tasty?
The Verdict:
The rice wine vinaigrette is subtle, and it blends perfectly with the tangy cheese. The cranberries add tart sweetness, and candied walnuts provide a lovely crunch. Mint livens the salad up, and gives it a unique twist. This is a straightforward, easy to make, and very impressive salad. It’s just that good..
Make it a Meal:
I’ve eaten it as a meal, though it’s a tad sweet for me without something more savory beside it.
Pack it to Go:
It packs to go very easily — a great potluck salad. Just keep the vinaigrette separate, in a small jar, and drizzle it over the top when you’re ready to serve..
Salad Play 