salads almost every night. There is something virtuously restorative about eating greens, whether as a side dish or main course, although I prefer the latter. And I have made this many times with roasted salmon or grilled chicken.
BIBB SALAD WITH RASPBERRY-MAPLE DRESSING
1/4 cup raspberry vinegar
2 tablespoons maple syrup
2/3 cup vegetable oil
2 heads Bibb lettuce, torn
1 small purple onion, sliced and separated into rings
1 cup (4 ounces) crumbled blue cheese (optional)
1/4 cup pine nuts, toasted
scattering of fresh raspberries
Combine vinegar and syrup; gradually add oil, stirring with a wire whisk. Set dressing aside.
Combine lettuce and sliced onion; arrange on individual salad plates. Add protein of your choice if you are having as a main dish. Sprinkle over cheese, berries and pine nuts; drizzle with dressing.
Yield: 6 appetizer servings. In our house, 2 main plates.
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