It has recently come to my attention that I don't have many salad postings. Y'all must think I only eat creamy noodle casseroles and chocolate peanut butter mint fudge brownie cookie cakes! Which is true. But the other truth is, I make salads A LOT. And the ingredients don't often vary, which is why people (or one person) have started calling it "Siri's Salad." The lettuce will vary, and so will the type of tomato I have on hand. But it almost always includes toasted pine nuts, grated Romano and the dressing stays the same. Most of the time I add avocado, but last night the meal was so rich I decided to omit it. Here ya go, keep in mind this salad feeds 2:
1/2 cup chopped tomatoes
1/3 cup Hearts of Palm, chopped
Pine nuts, toasted
1 tsp fresh lemon juice
Sprinkle of garlic salt
1 tsp dijon mustard
1 T balsamic vinegar
1/4 cup olive oil
salt and pepper
Place washed arugula in bowl. Or whatever kind of lettuce you fancy. I usually grab a big handful per person I'm serving.
Toast pine nuts over medium heat until slightly browned.
Chop tomatoes. I usually use cherry, but last night I had this beautiful heirloom tomato.
Add tomato and chopped hearts of palm to lettuce. Canned hearts of palm either come in long strips or chopped, so depending on the kind you have you might need to chop yourself. Squeeze lemon juice over salad and sprinkle with garlic salt - a really great combination to keep salads tasting bright and fresh!
For dressing, in a small bowl combine mustard and balsamic. While whisking, slowly add olive oil. Season with salt and pepper.
Pour dressing over salad and toss with toasted pine nuts and grated Romano (or Parmesan).
See, salad! Siri eats salad.