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Posts Tagged ‘casein free’

Chile Lime Nuts with Winter Melon and Avocado Citronette

Posted in Arugula, Avocado, Basil, Button Mushrooms, Cilantro, Dried Cranberries, Garlic, Ginger, Lemon Citronette, Meal in Salad Form, Melon, Mixed Baby Greens, Mixed Nuts, Mizuna, Radish, Scallion, Vegan, tagged , , , , , , , , , , , , , , , , , , , , on January 19, 2011| Leave a Comment »

Sometimes I want my salad simple, clean, maybe even elegant. Sometimes I want a hearty, filling salad. And sometimes? Sometimes, I just want a rioting mosh pit of flavors and textures. I was definitely in the mood for some crazy flavors to explode against each other in my mouth when I made this salad.

I was inspired by a bag of lime & chile mixed nuts from Trader Joe’s, and I wanted to play with that amazing hami melon again, and I had a perfectly ripe avocado sitting on the counter… I just kept adding vegetables and ginger and herbs and garlic and more and more to the cutting board, until I was satisfied. And then I got to work.

Ingredients for Salad with Chili Lime Nuts, Winter Melon, and Avocado Citronette

Bold, colorful, and soon to be delicious.

Ingredients:
(Serves one for lunch.)
3-4 cups of arugula and asian greens.
3 mushrooms, quartered.
5 radishes, quartered.
2 scallions, sliced.
2 T dried cranberries.
2 T lime & chile mixed nuts (from Trader Joe’s).
1 fistful cilantro, chopped.
1 fistful basil, chopped.
1/2 cup hami melon, cut into bite sized pieces.
Zest of one lemon.

Avocado Citronette:
(Use only what you need. Extra can be refrigerated for a day.)
1 T lemon juice.
3 T extra virgin olive oil.
1/2 avocado, spooned into the jar.
2 tsp fresh grated ginger.
1 small clove of garlic, smashed and minced.
1/2 tsp maple syrup.
Pinch of salt, to taste.

I was making two salads, so I doubled all of the ingredients listed above. I started by creating my beds of greens, and I zested a lemon over each container of greens. Then I juiced the lemon and made two batches of the citronette. I chopped and sliced and chopped some more, divvying the fruit, veggies, and herbs up between the two salads. Finally, I packed both up and looked forward to the wild party my mouth would have at lunch time.

Salad with Chile Lime Nuts, Winter Melon, and Avocado Citronette

Yummy crazy flavor explosion.

The Verdict:
This worked. Completely intense, and incredibly tasty. I loved the spicy nuts with the creamy avocado citronette. And I loved the crunchy radishes with the crisp melon. The mushrooms did what they always do — soaked up the dressing and exploded. It was good. Crazy good. My anticipation and excitement were so great, I completely forgot to take a picture of it before devouring it. You’ll just have to imagine it in all it’s glossily dressed splendor.

Make it a Meal:
Done.

Salad with Chile Lime Nuts, Winter Melon, and Avocado Citronette, Packed.

Packed to go.

Pack it to Go:
Done. As usual, pack your dressing in a small jar (large enough to hold the avocado) and make your salad in a large glass or stainless steel container with a good rubber lid. Add the citronette right before eating, fork-toss or put the lid back on your salad container and give it a few good shakes to help combine everything.

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Cal-Mex with Apple and Pinto Beans

Posted in Apple, Casein Free, Cilantro, Citronettes, Cumin, Frisee, Garlic, Gluten Free, Lime Citronette, Mache, Meal in Salad Form, Mixed Baby Greens, Pinto Beans, Radicchio, Scallion, Smoked Paprika, Vegan, tagged , , , , , , , , , , , , , , , , , , , , , , , , on January 10, 2011| Leave a Comment »

Early morning, making lunch, I scanned the fridge and the cupboards and decided to make a southwestern salad. I didn’t have the radishes I love in those, or any oranges, or jicama, but I had cilantro and pinto beans. A scallion would help round it out, and the very last of our amazingly crisp apples from my mother-in-law’s tree would make up for the deficit of sweetness and crunch.

Greens for Cal-Mex with Apple and Pinto Beans

A gorgeous bed of mixed greens.

Ingredients:
(Lunch salad, serves one.)
4 cups of mache and mixed greens (including radicchio and frisee).
1/2 can of pinto beans, rinsed and drained.
1/3 apple, sliced into bite sized pieces.
1 scallion, chopped.
1 fistful of cilantro, chopped.
Zest of 1/2 lime.
Zest of 1/2 lemon.

Ingredients for Cal-Mex with Apple and Pinto Beans

Beautifully simple ingredients, ready to join the greens.

Citronette:
(Use only what you need, save the rest in the fridge and use within a few days.)
1 T lime juice.
3 T extra virgin olive oil.
1/2 clove of garlic, smashed and minced.
1/2 tsp maple syrup.
1/4 tsp cumin.
1/4 tsp smoked paprika.
Pinch of salt, to taste.

I doubled the ingredients listed above (for the citronette as well as for the salad) and made two lunches, one packed up for my husband to take to work, and one in a bowl for me to enjoy later in the day.

I started by rinsing the pinto beans and leaving them in a strainer to drain. Then I laid down a nice, hearty bed of mixed greens. I zested the citrus fruits over the greens. I mixed up two jars of citronette, tasted them, and set them aside. I chopped the cilantro and the scallions and tossed them in with the greens. After slicing the apple, I added it to the dressing jars so that it wouldn’t brown, screwed on the lids, and shook each jar up so that the citronette coated the apple pieces. Finally, I added the drained beans to the salads, nestled the dressing jar into my husbands large salad container, covered my salad and stuck it in the fridge, and cleaned up.

Cal-Mex with Apple and Pinto Beans

The finished salad, dressed and ready to eat.

The Verdict:
This was a fine, simple, hearty salad. I really enjoyed the apple in lieu of radishes and jicama. Not gourmet, but very tasty.

Make it a meal:
Done. It would also have worked well with black beans or leftover chicken in place of pinto beans.

Cal-Mex with Apple and Pinto Beans, Packed

Packed to go.

Pack it to go:
Done. Remember to put the apple in with the citronette and not directly into the salad!

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Winter Melon with Arugula and Mint

Posted in Arugula, Casein Free, Citronettes, Gluten Free, Lime Citronette, Melon, Mint, Mixed Baby Greens, Mizuna, Shallot, Side Salad, Vegan, tagged , , , , , , , , , , , , , , , , on January 5, 2011| Leave a Comment »

Officially, it was lunchtime. We had just gotten back from the Berkeley Bowl, and while I unloaded bag after bag of produce, I set aside a few things that really appealed to me. I’d already nibbled on the thuringer salami with the kids in the checkout line, and I’d helped them polish off some sushi in the car on the way home, so I wasn’t wanting to make a whole meal for myself. Just a really fun, tasty side salad to fill me up with vegetable goodness. The cantaloupe-looking melon with an unusual name was my star, and the kids were happy to help me sample it. Really fresh greens, mint, a shallot, and a gorgeous lime, and I was ready to start chopping.

Winter Melon with Arugula and Mint

Ingredients, ready to go.

Ingredients:
3 cups arugula and mixed asian greens.
1/8 hami melon, sliced into bite sized pieces (substitute with cantaloupe).
1 fistful of mint, chopped.
Zest of one lime.

Citronette:
(Use only what you need. Refrigerate extra for several days.)
1 T lime.
3 T extra virgin olive oil.
1/2 tsp maple syrup.
1/2 shallot, finely diced.
1 pinch of salt, to taste.

I filled a glass bowl with the arugula and the mixed asian greens, then zested a lime over the greens. Once the zest was removed, I juiced the lime and measured a bit into a jar. I added the diced shallot and salt to the lime juice, and let that sit while I cut up the hami melon and chopped the mint. Then I added extra virgin olive oil and a touch of maple syrup to my citronette, shook it up, drizzled it over the salad, fork tossed, and enjoyed.

Winter Melon with Arugula and Mint

Here it is, crisp melon and tasty mint, ready to eat!

The Verdict:
This was really different. The bitter greens were perfect with the hami melon, which was incredibly light and crisp. It had a really unique texture — imagine an apple and a cantaloupe mating, and you’ll have an idea of what the hami has going for it. Perfect salad fruit. The lime and mint brought everything together, reminding me a bit of the fresh flavors of Vietnamese food. I think it would be fun to push this salad further, with some chili flakes, and to serve it with Pho.

Make it a Meal:
I liked how clean the flavors were, so I’d recommend keeping it a side salad, but if you really want to toss some protein in, I can see grilled chicken or steak working pretty well. Quinoa or shelled edamame might also work, if you need a veggie version.

Pack it to Go:
I think the hami is crisp enough to go in with the lettuce, though if it’ll be sitting in the fridge for a long time, the citronette jar might be a better place for it. As always, dressing gets its own little jar, salad ingredients go in a large glass or stainless steel container, and combine it all when you’re ready to eat. Toss it with your fork to help mix the dressing in, or do what my husband does and put the lid back on the salad container and give it a few good shakes.

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Simple Citrus Side Salad, with Radish and Avocado

Posted in Casein Free, Citronettes, Gluten Free, Lemon Citronette, Mint, Navel Orange, Radish, Romaine Lettuce, Scallion, Shallot, Side Salad, tagged , , , , , , , , , , , , , , , , , , on January 3, 2011| Leave a Comment »

Dinnertime again, with just one hour for me to make food and for all of us to finish eating it. Luckily, my husband was home and he pitched in — he pan fried our wild snapper fillets and sliced the bread. I made the salad.

I knew I wanted something light and lemony, with lots of crunch. I was hoping the kids would enjoy it as well, since I didn’t have time to deal with broccoli or any of their other favorite veggies, and they’d already polished off a five pound bag of mandarins for lunch. I used romaine as a base, for the crunchy, clean flavor that my munchkins prefer. I added a navel orange for bright color and juiciness, avocado for creamy deliciousness, scallions for a mild onion tang, and radishes for more color and that perfect peppery crunch. I also mixed up a lemon shallot citronette, and grabbed a handful of mint for the salad. Mint is an excellent brightener, and it works incredibly well with any citronette. I wanted the salad to be really clean and simple, to complement the fish, and to appeal to the kids.

Simple Citrus Side Salad with Radish and Avocado

Rainbow of ingredients, ready for action.

Ingredients:
2 hearts of romaine, chopped.
3 scallions, chopped.
6 radishes, sliced.
1 avocado, quartered and sliced.
1 navel orange, peel sliced off, quartered and sliced, for maximum shiny jewel appeal.
1 fistful of mint, chopped.
Zest of one lemon.

Citronette:
(Use only what you need. Refrigerate leftovers for a couple of days.)
1 T lemon juice.
3 T extra virgin olive oil.
1 shallot, diced.
1/2 tsp maple syrup.
1 pinch of salt, to taste.

Simple Citrus Side Salad with Radish and Avocado

The finished salad, tossed and ready to serve.

I dealt with the lettuce first, making a nice base in the bowl. I zested the lemon over the lettuce, juiced the lemon, and made the citronette. My shallot was on the large side, and I thought about using half of it instead of all of it, but tossed it all in on a whim. I chopped and sliced the rest of the fruit and veggies, added them to the bowl, and then drizzled it all with citronette. While I tossed the salad, my husband started dishing up the fish and bread. My kids asked for salad, and two of the three came back for generous second servings.

Simple Citrus Side Salad with Radish and Avocado, Plated

On the plate, ready to eat!

The Verdict:
In case you missed it above, let me repeat: my kids asked for salad, and two of the three actually came back for seconds.

Yes. Total success. This salad rocked. It was incredible with the fish. Light, perfect flavors. Just the right combination of crunchy and barely sweet. Really delicious. My husband and I agreed that it was a real winner.

I do think in the future I’ll use less shallot, but the extra just coated the bowl and didn’t end up having any impact on the salad itself, so it isn’t really a big deal.

Make it a Meal:
It’s a very light, bright salad. I think if I were making it a meal on it’s own, I’d want something simple to add — grilled shrimp would be really good, or any other simple seafood. I think it would also work with grilled chicken. For a vegetarian version, I’m always a fan of garbanzo beans and lemon, although if I added chick peas I would cut out the avocado, or add another crunchy element, and I would swap garlic for shallots in the citronette… So that turns it into a completely different salad pretty quickly. I think shelled edamame would work well without any other changes, or some tasty toasted nuts.

Pack it to Go:
Easy enough — the orange goes in the jar with the dressing so that it’s juices don’t wilt the romaine. If you add protein to make it a stand alone meal, put the beans, chicken, fish or shrimp, (chilled, not hot, since heat also wilts lettuce) in the salad container. As always, leave space for fork tossing and combine it all when you’re ready to eat. Use your fork to pull the fruit out of the dressing so you aren’t forced to use all the citronette — remember, you might not want it all. Always add your dressing a little at a time, to taste.

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Southwestern Salad with Black Beans, Avocado, Mandarin, and More

Posted in Avocado, Black Beans, Button Mushrooms, Casein Free, Cilantro, Citronettes, Cucumber, Cumin, Garlic, Gluten Free, Lemon Citronette, Mandarin, Meal in Salad Form, Romaine Lettuce, Scallion, Smoked Paprika, Vegan, tagged , , , , , , , , , , , , , , , , , , on December 22, 2010| Leave a Comment »

There is a taqueria I adore that makes this absolutely amazing citrus dressing. It’s simple, fresh, and just plain good. It is the reason I started playing with citronette recipes, though I’ve branched out quite a lot over the years. Still, I love the flavors of Mexican, or Southwestern, or Cal-Mex, or whatever you want to call food with heavy handed cilantro, zesty citrus, pale green avocado and fresh crunchy lettuce.

I really wanted a vegetarian salad for lunch. A can of black beans in our cupboard and a bright yellow lemon decided it for me. I pulled out romaine lettuce, scallions, avocado, mandarins, a cucumber, mushrooms, cilantro, garlic, and spices, and started chopping. I really wished for some radishes — I just love them with these flavors — but my fridge disappointed me.

I added more cucumber than I normally would in order to help make up for the absence of radish crunch, which was necessary to balance out all the creaminess from the beans and avocado. There is no substitute for radish deliciousness. I added smoked paprika to the citronette for the first time, I think just because it was red like a radish and right next to the cumin in our spice cupboard. It also smelled really good.

Southwestern Salad with Black Beans, Avocado, Mandarin, and More - Ingredients

Here are the delicious components for the salad.

Ingredients:
(Serves two as a hearty lunch salad.)
2 hearts of romaine, chopped.
3 scallions, chopped.
1 avocado, quartered and sliced.
3/4 can of black beans, rinsed and drained.
3 mushrooms, sliced.
3 mandarins, peeled then sliced in half and into eighths.
1/2 english cucumber, quartered lengthwise and sliced.
1 handful of cilantro, chopped.
Zest of 1 lemon.

Southwestern Citronette:
(Use only what you need, refrigerated leftover citronette will be good for several days.)
1 T lemon juice.
3 T extra virgin olive oil.
1/2 tsp maple syrup.
1/4 tsp cumin
1/4 tsp smoked paprika.
1 clove of garlic, smashed and minced.
1 pinch of salt, to taste.

I made this for my husband and myself, and since we were actually both home at lunchtime I just tossed it all in one big bowl and we ate it snuggled up on the couch with two forks. Halve the recipe if you’re just feeding one person.

Southwestern Salad with Black Beans, Avocado, Mandarin, and More - Ready to Toss

The salad is ready for dressing and tossing...

I rinsed the black beans first, leaving them in a strainer so they could drain while I put the salad together. After making a mountain of lettuce in the salad bowl, I zested the lemon over the romaine, and then I made the citronette. I let the dressing sit (to give the garlic and spices time to steep) while I chopped veggies. I scooped the vegetables into the bowl, added the drained black beans, drizzled the citronette over the top, tossed it, and, well, YUM.

Southwestern Salad with Black Beans, Avocado, Mandarin, and More - Ready to Eat

And now we raise our forks and dig in!

The Verdict:
Amazing.

Yes, it would’ve been better with radishes. But that’s like saying a gorgeous, crisp, sunny day in Tilden would be better with butterflies. I didn’t notice they were missing, though I would’ve enjoyed them if they’d been there.

I loved the last minute addition of the smoked paprika — it gave the citronette an intense depth of flavor, and it added such pretty color. My husband was equally impressed. He knew there was something different, but he couldn’t quite place it…

Make it a Meal:
Done. Pinto beans would also work, or grilled chicken, steak, pork, or shrimp.

Pack it to Go:
If you’re making this for one, remember to halve the salad ingredients, and dress it to taste — a little at a time until it pleases you. Avocado needs to go in the dressing or stay in its skin when you pack it to go. Mandarins should be peeled and sectioned, instead of cut, so that the juices don’t wilt the lettuce. Everything else is great as described above — just keep the dressing in a jar with the avocado, and the rest of the salad in a container with a little extra space for fork-tossing.

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Roasted Brussels Sprouts and Arugula Side Salad

Posted in Arugula, Brussels Sprouts, Casein Free, Gluten Free, Pearl Onion, Red Wine Vinaigrette, Shallot, Side Salad, tagged , , , , , , , , , , on December 20, 2010| Leave a Comment »

I love roasted vegetables. I love the caramel color. I love the mild sweetness and the salty crunch. I love the warmth. Not long ago, I made a roasted brussels sprout and roasted artichoke heart arugula salad, and it turned out so incredibly well that I’ve been dreaming about making another. While picking over the pathetic produce selection at Trader Joe’s, I noticed bags of brussels sprouts that looked decent, so I snatched them up. We also had a handful of pearl onions, so I tossed those in to roast with the brussels sprouts. I served this with roasted marble potatoes (no, not from Trader Joe’s — still on hand from my last trip to the Berkeley Bowl), and braised chicken tenderloins.

Roasted Brussels Sprouts and Arugula Side Salad

Brussels sprouts and pearl onions, coated in extra virgin olive oil and ready to roast.

Ingredients:
(Serves two or three as a hearty side salad.)
5 cups of arugula.
2 pounds of brussels sprouts, trimmed and halved.
10 pearl onions, peeled and halved.
Extra virgin olive oil, as needed for roasting.
Salt, as needed for roasting.

Red Wine Vinaigrette:
(Use only what you need. Refrigerated extra vinaigrette will last for several days.)
1 T red wine vinegar.
3 T extra virgin olive oil.
1 large shallot, diced.
1 pinch of salt, to taste.

I prepped the brussels sprouts and the onions and coated them with extra virgin olive oil before spreading them out in a baking pan lined with parchment paper. I like parchment paper. I get all the yummy browning without having to scrape the vegetables out of the pan. I sprinkled salt over the brussels sprouts and pearl onions, and popped them in the oven underneath a similar pan full of potatoes. Convection roast, 400 degrees, until they were brown and delicious. I stirred them once or twice. I don’t think it took more than about twenty minutes total, though I might be underestimating. We had a lot going on that night — battles to break up, and friendships to restore. While the veggies and potatoes were roasting, I dealt with the chicken and prepared the vinaigrette. I also piled a whole lovely bunch of arugula into a bowl. Once everything had finished cooking, I let the brussels sprouts cool for a few minutes (not long at all — I like this salad with the arugula a little wilted) and then I added them to the salad bowl and drizzled the dressing over the top.

Roasted Brussels Sprouts and Arugula Salad

Tossed and ready to serve!

The Verdict:
Still delicious. Perfect rainy weather salad. I love the way that the shallots soften just a little when you toss the vinaigrette with the hot brussels sprouts. While the artichoke hearts from a previous salad were fancier, the onions were equally good. Either will add a little extra sweetness, and help diversify the salad. I recommend choosing one when you play, as I think both at once would take away from the elegant simplicity of this salad.

Roasted Brussels Sprouts and Arugula Side Salad on the Plate

Dished up and ready to eat!

Make it a Meal:
I could’ve chopped the chicken into the salad, but I like it better on the side. I’m not sure I’d want to make this one a meal. I really love its simplicity.

Pack it to Go:
If you pack it, you’re eating it cold. It’s best warm, but it actually makes great leftovers. I had it cold the day after I made it, with a piece of the same chicken, and it was very tasty. Not the same experience, and the arugula was truly, completely, irrevocably wilted, but I liked it. I think it’s important to have more roasted vegetables than arugula if you eat it leftover. I don’t save salad. I never eat leftover salad. But somehow, this one works — my exception that proves the rule.

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Two Salads in One: Mandarin Oranges and Mint with Sesame Chicken or Mushroom Steak

Posted in Button Mushrooms, Casein Free, Chicken, Citronettes, Garlic, Gluten Free, Lemon Citronette, Mandarin, Meal in Salad Form, Mint, Radish, Romaine Lettuce, Scallion, Steak, tagged , , , , , , , , , , , , , , , , , , on December 15, 2010| Leave a Comment »

More often than not, I’m groggily making lunch salads for the grown-ups in the house at 7:00 AM.

Two Salads in One

Some of the ingredients, ready for chopping.

Two Salads in One - Lemon

Lemon juice extraction time.

Two Salads in One - Mint

Here's the mint, ready for chopping.

That’s what I did this morning.
A quick glance at the randomness in the fridge left me with the desire to create a base salad that would work well with the two different pieces of meat I had available — one last small tenderloin of sesame chicken, and a little leftover steak with sauteed mushrooms. I decided that a citronette would work well with both, and pulled out my hearts of romaine and a little pile of citrus fruit, as well as mint, radishes, mushrooms and more.

Ingredients:
(serves one as a lunch salad, or two as a side salad)
1 heart of romaine, chopped.
2 mushrooms, sliced.
3 radishes, sliced.
1 mandarin, peeled and carefully sectioned (membranes
left intact).
1 scallion, chopped.
1 fistful of mint, chopped.
Zest of 1 lemon.

Citronette:
(use what you need, there may be extra)
1 T lemon juice.
3 T extra virgin olive oil.
1/2 small clove of garlic, smashed and minced.
1/2 tsp maple syrup.
1 pinch of salt, to taste.

I doubled all of the ingredients above, and made two identical salads side by side. My husband’s salad went into a glass pyrex bowl with a lid for easy transport, while mine went into a regular bowl and then right back into the fridge for later. I mixed both batches of citronette in small jars.

I started by chopping the veggies and tossing them into their respective bowls. Then, I carefully peeled and sectioned the mandarins, trying not to rip them open. My goal was for their own skins to preserve them in the bowls, so they wouldn’t be leaking liquid onto the greens and wilting them. It worked. I always think citrus fruits are prettier when they’re sliced open, but they travel in salads much, much better when you leave the membranes intact. Mandarin wedges are perfectly bite sized, and are an ideal fruit for salads that will sit in the fridge for a while before being eaten.

Once I’d constructed the salads, I mixed up the citronette. I snuggled my husband’s dressing jar into the pyrex bowl, while mine joined my salad in the fridge. I used kitchen shears to slice the last piece of sesame chicken over my husband’s salad, and then I slapped the cheery red lid on top. I didn’t bother slicing up the steak for mine — I saved that for right before I tossed it and ate it, about four or five hours later.

Two Salads in One - Chicken

Here's the chicken version, ready for travel.

The Verdict:
I can’t tell you exactly what my husband thought of the sesame chicken salad, but he was definitely very grateful. (And I’m quite sure he liked it a lot more than the sesame chicken/red wine vinaigrette combo I tried the other day.) My lunch was absolutely delicious.

Two Salads in One - Steak

And the steak salad, ready to eat.

I really appreciated how different it was from the pear and arugula salad we had last night, with the very same steak and mushrooms. This time, the steak was cold, and sliced directly into the salad. It was a bright, refreshing meal. I also love knowing that all the vitamin C from the fruit and the citronette helped my body make the most of that iron rich steak. I think my favorite bites included steak, mandarin wedges, and mint coated romaine. Crunchy, juicy, sweet, and savory. Exactly how I love my salads.

Make it a Meal:
Done — two different leftover meat suggestions. Both worked well, so make your own choice: chicken, or steak?

Pack it to Go:
Done. (more…)

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Pear and Candied Walnut Side Salad

Posted in Arugula, Balsamic Vinaigrette, Casein Free, Garlic, Pear, Side Salad, Walnut, tagged , , , , , , , , , , , on December 13, 2010| Leave a Comment »

Pear and Candied Walnut Side Salad

Finished Pear and Candied Walnut Side Salad, dressed and ready to toss.

Dinnertime.

I needed a hearty green salad to accompany our steak, sauteed mushrooms, and creamy pasta. I wanted something a little sweet, and with a lot of flavor. I was also eager to try out the candied walnuts I’d picked up the day before at Trader Joe’s.

I settled on a hefty bed of arugula with pears and candied walnuts in a balsamic vinaigrette. I like creamy pears with crunchy nuts, and peppery arugula can definitely stand up to their sweetness. I chose the balsamic vinaigrette because it works so very well with juicy red meat, and I thought the deep flavors would help connect the fruity salad to the savory steak and mushrooms.

Ingredients:
(serves three or four as a very generous side salad)
6 packed cups of arugula.
1 large pear, sliced.
1/2 a cup of candied walnuts.

Dressing:
(use what you need, there may be extra)
1 T of balsamic vinegar.
3 T of extra virgin olive oil.
1/4 tsp of maple syrup.
1 clove of garlic, crushed and minced.
1 pinch of salt, to taste.

After seasoning the steaks and slapping them into my cast iron skillet, I mixed up my vinaigrette, filled the salad bowl with arugula, and tossed a generous handful of candied walnuts over the top. I also put the pasta (leftover from a previous dinner) into the microwave and heated it up. While the steaks rested, I sliced up the pear and added it to the salad. Once the salad was tossed, the steaks were ready for eating, and the pasta was warm. This entire meal went from fridge to table in about fifteen minutes. Which was good, because we were all starving after a very long afternoon at the park with our friends.

The Verdict:
Success! My husband was particularly fond of this combination. The salad was delicious, and it definitely rounded out the plate with vibrant flavor and veggies. The nuts were perfectly crunchy, and the sweet, creamy pear worked really well with the spicy arugula and the tangy balsamic vinaigrette.

Make it a meal:
I think some steak sliced over the top would make a yummy meal. Very hearty and intense.

Pack it to go:
That’s a tricky one. Pears can be put into a larger jar with the dressing, but really ripe ones (like we enjoyed) get pretty darn mushy. In a pinch, I’d do it, but I prefer to pack other fruit. Apples would be a good substitute, though you lose the delightful creaminess of the pears. Regardless, the fruit would definitely need to be tossed in the jar with the dressing to minimize browning. A large container full of greens and walnuts. A jar with dressing and fruit. When you’re ready to eat, just combine, fork toss, and enjoy.

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