Well, the folks from the Slow Travel Talk Food Forum are back at it again. This time though, to go along with the spring/summer heat, we're doing salads! So welcome to the first edition of the Sunday Salad Samplers.
Today's edition is brought to you by Eden of Wanderings and Wonderings and she's titled her salad Foraging the City Salad (aka Palma and Jerry salad, named for the two individuals who inspired this creation). I believe the Foraging came from the search for blood oranges.
Foraging the City Salad
Now Eden admits right off the bat, there is no recipe. You get good ingredients and throw it together. So here's what she uses (with my notes in italics).
Foraging the City Salad
- Some greens - use your favorite or a combination of favorite greens (I used spring mix)
- Blood Oranges - at least two or three if they are small (I used two)
- Berries - I used yellow and red raspberries when available (couldn't find, so I used blackberries)
- Dried Cranberries - because I had some and love them (me too!)
- Crumbled cheese - like Feta (I had some blue cheese we needed to use up)
- Roasted candied pecans (forgot these and then didn't have time to make my Sugary Spicy Pecans - didn't miss them but they would be a great addition)
- Croutons, if you wish (didn't use)
Eden's really simple put together method:
(Eden found out that slicing the blood oranges and then peeling them with a knife going around the circumference of the slice was much easier than peeling and segmenting them. This will take the most time, so start with preparing the blood oranges. On the other hand, I peeled mine and just sliced them cross-wise which seemed to work well.)
On your salad plate or your serving bowl, start with a bed of greens. continue by assembling the ingredients on top.
Just before serving, you can add the cheese and your favorite salad dressing.
Now for salad dressing, I decided to use the Everyday Vinaigrette in one of my Weight Watcher books.
1 teaspoon salt
2 small garlic cloves, minced
6T reduced sodium chicken broth (sometimes I use vegie)
1/4 cup balsamic vinegar
1/4 cup red wine vinegar (I often use only balsamic - 1/2C)
2T +2t extra virgin olive oil
2 shallots, very finely chopped
Now the directions say, sprinkle the salt over the garlic on a cutting board and mash to a paste with the flat side of a heavy knife. Who can bother? I throw the salt and garlic into the blender.
Then the directions say, combine the mashed garlic, broth, vinegars, oil and shallots in a small jar with a tight fitting lid. Cover and shake well. I throw all this in the blender too (oh and I rarely chop my shallots first). Then I turn the blender on. Done.
Per serving (2T) = 50 calories or 1 Weight Watcher point. Oh this will keep for a week in the fridge and you can also use white-wine vinegar instead of the red too.