Spruce Up Your Salad
We are always sad after a laid back week at our favorite ranch to come back home to a week of work. However, one thing we (or my mom and I at least) look forward to after a meal plan that centers around meat and dessert is a good salad. We crave crunchy greens loaded with all the kinds of vegetables we’ve been missing out on.
In our house we have a salad to accompany our meal almost every night. It usually consists of Romaine lettuce, carrots, cucumbers, cherry tomatoes, craisins, feta cheese and homemade croutons. At this point my family pretty much expects this salad at the dinner table, however, I decided it was time to venture beyond the basic garden salad. After all why can’t the salad be the star of the meal.
Although this salad is simply constructed (being comprised of only four ingredients), it is sure to wow your taste buds. The tangy goat cheese pairs well with the mild spinach base, tart pomegranate seed and sweet nectarines. This salad is a great way to enjoy the seasonal ripe nectarines in a way other than dessert or breakfast. The salad and lemon vinaigrette dressing are a sinch to make. Don’t be intimidated by the process of seeding a pomegranate. It is much easier than you would ever expect. Watch this video for a quick restaurant tutorial. Here’s the recipe for a great summer salad. Enjoy it for a light lunch or along side your dinner.
Pomegranate Nectarine Salad with Goat Cheese and Lemon Vinaigrette
Ingredients for the Salad
16 ounces of baby spinach
2 nectarines (ripe, cut into matchsticks)
1 pomegranate (seeded)
6 ounces of crumbled goat cheese (If you don’t care for goat cheese you can replace it with feta cheese or another cheese that crumbles well)
Ingredients for the Dressing
1 lemon (zested, juiced)
1 Tablespoon of dijon mustard
1 Tablespoon of apple cider vinegar
Salt and pepper
Thoroughly wash and dry all of your spinach. Assemble it on a platter. Wash and cut nectarines and sprinkle over the spinach. Top with the pomegranate seeds and crumbled goat cheese.
In a small bowl or large measuring cup whisk together the lemon juice, zest, mustard, and apple cider. Whisk in olive oil until an emulsion forms. Season with salt and pepper to taste. Pour over the top of the salad.
Sources: Deluxe Food Lover’s Companion (Deluxe Edition) [Hardcover].” The Deluxe Food Lover’s Companion (Deluxe Edition): Sharon Tyler Herbst, Ron Herbst: 9780764162411: Amazon.com: Books. N.p., n.d. 10 Dec. 2012. (351)