Tuesday, July 19, 2011

A Filling Salad

What do we make for dinner? Nothing is as quick and healthy as a salad. But does it fill you up? Add meat and vegetables and you definitely don’t go wrong.
This was a quick improvisation my husband and I did using Spanish ingredients we had in stock. But go ahead and get creative and use your pantry-stored items to their fullest. And remember what Mario Batali says– what grows together, goes together. Makes it easy to mix-n-match without going wrong. 
While I prepped the other ingredients in the salad I tossed asparagus with a little olive oil, salt and pepper and roasted it in my toaster oven (who wants the large oven on in the middle of the summer?) for about 8 minutes. This was then served on the side, drizzled with some lemon, salt and extra-virgin olive oil dressing. 
We tossed together some lettuce, baby spinach, corn, cherry tomatoes, sliced onions, cucumber and carrots. Sliced some Spanish salami and added that to the salad with some Pata Cabra or a Spanish goat cheese. 
This was then drizzled with balsamic vinegar and extra-virgin olive oil, sprinkled with freshly cracked salt and pepper.
One of the best dinners we have had in a while– light, healthy, balanced, filling and quick to make! The bonus was also no-mess in the kitchen to really clean up after!

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