Is it Spring yet? It was until Tuesday and then it was Winter again - overnight it all changed. Somehow every March I think this year will be different and that little groundhog will be telling the truth for once in his life;) In honour of Spring, blue skies and fresh sunny days, here is a very easy salad and dressing that looks pretty on the table even if outside is grim.
I have to admit our toddler isn't into green things yet so I made extra boiled eggs and she had one of her favourite things for dinner instead - egg salad sandwiches.
Ingredients and Prep - Serves 2 adults as an entree and 4 adults as a starter
- 1 iceberg lettuce, chopped
- 3-4 free-range eggs, hard boiled & crumbled
- 1-2 large tomatoes, diced
- 1 large avocado, diced
- 1/2 cup crumbled blue cheese
- Chives, for garnish
- romaine lettuce
- green onions
- grilled chicken, diced
- bacon, diced
|Bacon for the non-veggies|
I don't measure things so the following are close estimates. I made the dressing in a small mason jar.
- 1/4 cup water
- 1/8 cup red wine vinegar
- 1/2 tsp. sugar
- 1 tsp. freshly squeezed lemon
- 1 tsp. salt
- freshly ground black pepper
- 3-4 dashes of Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 small clove garlic, finely minced
- 1/4 cup full-flavored olive oil
Put all the ingredients in the mason jar, put the lid on tight and shake the daylights out of it. Give it a taste test and make any changes if needed. Add the dressing just before serving or let everyone add their own.
|Easy homemade dressing|