As soon as the weather starts to warm up in the least bit, all I want to eat is fresh and crispy salads. We got teased a few weeks ago with spring like weather and this is the first of the salads that will be making many appearances at my dinner table. As much as I like a simple salad lightly tossed with olive oil and lemon juice, I also really like a fancy, girly salad. This salad screams ladies who lunch or bridal shower.
I never, ever buy salad dressing. I always make it myself and I change it up all the time. I have a basic formula that I use and vary the ingredients based on what I am putting in the salad. I also like some crunch in my salad so I made glazed almonds to go in it. These almonds are absolutely addicting and would make a good snack too.
2 Tablespoons melted butter
1 egg white
1/4 cup sugar
3/4 teaspoon salt
1 1/4 cups sliced almonds
Whisk together the melted butter, egg white, sugar, and salt.
Add the almonds and turn to coat.
Turn the almonds out onto a parchment lined baking sheet. Bake in a preheated 350 oven for 25 minutes, tossing every 5 minutes or so.
Orange and Meyer Lemon Vinaigrette:
2 Tablespoons honey
1 Tablespoons Dijon mustard
2 Tablespoons freshly squeezed orange juice
2 Tablespoons freshly squeezed Meyer lemon juice
3 cloves minced garlic
salt and pepper
1/2 cup olive oil
Put all of the ingredients in a jar and shake until combined. Taste for balance and seasoning. This dressing will keep for a week in the fridge if there are leftovers.
Mixed greens with herbs
1/2 cup flat leaf parsley
blue or goat cheese
roasted chicken (I marinated the chicken in a little of the dressing before I roasted it)
salt and pepper
Assemble the salad and toss with some of the dressing. Top with raspberries, blueberries, glazed berries, and blue cheese. Slice roast chicken and arrange on top. Drizzle a little dressing on the chicken. Season with salt and pepper.
Serve with some crusty bread and you have a light, refreshing, and healthy meal.