When I was over at the Fit Family's house recently, I noticed that Fit Momma had the Whitewater Cooks at Home cookbook. I always have a hard time narrowing down which recipe to try since they all sound so good, so I asked Fit Momma if there were any she would recommend and she said the House Salad. When I read it over, it sounded good but not like anything special so I figured I'd make it to go with my lunches for the week. My assessment of not anything special wrong sure was wrong! Seriously a spectacular salad! I had some with my lunch on the weekend to make sure I liked it and I had to have a talking to myself about leaving some for my lunches that week. Yet another Whitewater Cooks recipe that you could whip up for lunches or for when you have guests over. I love how easy and versatile they are! Okay, on to my version of the recipe:
Ingredients
- 1 head of lettuce (I used green leaf since that's what was at the farmer's market)
- 1 large beet or 2 medium size beets, grated (yet another reason I love my food processor...no more red hands!)
- 2 Roma-size tomatoes, chopped
- 1/2 cup of pumpkin seeds, toasted
- 1/2 cup of fresh dill, chopped
- 1/2 cup of feta, crumbled
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 2 dashes salt
- 4-5 grinds of pepper
- 1 tbsp. of chopped dill
Clean and tear/chop up the lettuce into your serving bowl. Sprinkle the grated beets, tomatoes, pumpkin seeds, dill and feta over top. In a small container (I used a small canning jar) combine the olive oil, balsamic vinegar, salt, pepper and tablespoon of dill. Shake to combine well. Pour over the salad, or serve on the side. Serves 4 generous servings.
The House Salad!
Lunch! Olive Rosemary bread care of Pure Bread...amazing!
Twitter: @Purebreadwhis
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