Yes, you read that right. I miss my salad.
If you’re new to Crafting Crazy you should know that I’m currently a breastfeeding mommy. Emily is currently 6 months old, and she has now earned the title “longest breastfed baby” of my 3. It’s going really well and I love it, but teeth are on the horizon. Teeth change everything for me in the world of breastfeeding, but that’s an entirely different post. Back to why I miss my salad.
This is my salad:
Doesn’t it look AMAZING? It is. It’s sooooo delicious! It’s my go-to salad. My, “I think I’ll have an adult lunch today” salad. My, “DAMN. This is good!” salad.
Why do I miss it? I can’t eat it right now. Why? Because every time I do, it makes this little miss….
very unhappy in the tummy department. And we’re not talking just a few toots and hollers, folks- she screams in pain every time I eat it. Boo. I haven’t had it for at least 2 months, and I think I will have to wait to have it again for a while- maybe once she’s on more solids we’ll try. The sacrifices we make as mothers….
What’s in it? Well, like most salads, it’s a bit different every time, but I’ll give you the basics and then you can add your own spin.
I use baby spinach as the base. I LOVE spinach. It’s my favorite leafy green. In the photos on this post I think we were getting rid of some other salad mix so it’s romaine that you see up there, but spinach is my fave.
Add to that:
- chopped apple (I’m a big fan of the Fuji these days)
- roasted almonds (or unroasted if that’s how you roll), or toasted pine nuts if you want to get fancy
- grape tomatoes (I like them better than cherry- they are sweeter and smaller- no slicing)
- shredded carrot or baby carrots
- crumbled coat cheese (my husband likes crumbled blue cheese- bleh)
- cooked chicken or other meat if you need some protein in there- you could even add tofu
And then, there’s the piece de resistance: my honey-dijon-balsamic vinaigrette (recipe below).
I put the salad in the bowl, I sprinkle everything else on in the quantity that I want (I probably put on wayyyy to much goat cheese because….well, it’s goat cheese), and then drizzle on the dressing. This salad does not mix well in a big bowl- the toppings are too heavy and they all sink to the bottom. So, if you make this for a dinner party or something (it’s always a big hit) I usually do a “make your own” and let people build their own salad. It looks prettier and everyone gets what they want.
- 6 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tsp Dijon mustard (I use Trader Joe’s)
- 1 garlic clove, pressed
- 1/2 tsp salt
- dash of pepper
- *bloob of honey
Combine all of the ingredients and whisk until combined. If it sits for a while before you use it you’ll need to whisk it up again.
*What’s a bloob ? Depends on how much sweetness you want. I usually hold the honey over the measuring cup and squeeze while I count to 5. Then I taste and add some more. I could say “honey to taste” but I think bloob sounds more fun. Almost like boob, but not.
Let me know if you make this- it’s awesome! And one more shot: