Tuesday, June 15, 2010

Honey Lemon Summer Salad

Sitting on the back patio after a long day's work, sipping some peach iced tea and eating this salad. That's what Summer is made for.

- head romaine lettuce, rinsed and torn into bite size pieces
- 1 small carrot, julienned or cut into small slivers with peeler
- handful of cherry tomatoes, halved
- 6 strawberries, sliced
- 1/4 cup candied walnuts
- 1/2 cup crumbled blue cheese

- you could top it with some grilled chicken for a full meal

Toss it all together with this dressing.

Honey Lemon Vinaigrette
- 2/3 cup honey
- 2 Tablespoons white wine vinegar
- 6 Tablespoons olive oil
- Juice of 3 lemons
- 1 Tablespoon lemon zest
- 1 tsp shallots, finely minced
- 2 tsp garlic, finely minced
- 3 Tablespoons salt
- 1/4 teaspoon pepper

Makes plenty of dressing for this salad and a few more. Cover and store in the fridge for up to 2 weeks.

Put your feet up and enjoy the sunset.

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