Isn't that weird?
I know, I know. It's actually not that weird. In fact, eating nothing but salad for a meal is a responsible, healthy food choice. Problem? Ask anybody - Jeanette (that's me) doesn't like salad.
I never have.
- It's cold. Cold food is not a meal. Unless it's ice cream. In which case, it's totally acceptable.
- Where is the crunch? Unless the salad is made up of romaine lettuce ribs or iceberg (which apparently has no nutritional value what-so-ever and is, - ask anyone - essentially like eating white bread in the lettuce world) it seems more limp than anything else.
- Bitter! Those funky leaves that aren't romaine or iceberg or spinach - do you know which ones I'm talking about? - are bitter! Who want to eat bitter leaves?
- The salad dressing always, without fail, drops to the bottom of the bowl and either doesn't coat the leaves enough or coats them a little too much. Fail.
- Did I mention the cold part?
Unfortunately, I know how good for you salad is. I know how it can make you feel awesome, even if all you've done is sat on the couch and read blogs all day. So, on Saturday, partially because I wanted to feel great and partially because we'd just done groceries that morning and finally had a fridge stocked with fresh goodies, I pulled out some veggies and whipped this up:
Fifteen minutes later, as I stared at my empty bowl, I couldn't believe the words that passed through my lips.
"That was delicious."
And then I had seconds.
What was the secret?
Apples. Eggs, mushrooms, tomatoes, peppers. And, a mix of apricot, olive oil, rice vinegar, and mustard to tie it all together.
This is how you do it:
Apple and Egg Salad with Apricot Mustard Dressing
For the salad:
Chop 1 apple, 1 tomato, 1 pepper, a handful of mushrooms, and as many handfuls of lettuce as you would like.
Hard boil, and peel 4 eggs and cut them into eighths or your desired size.
Toss everything together in a large bowl.
For the dressing:
Into a jar with a good, tightly sealing lid, put
1/4 cup olive oil
1 tbsp lemon juice
1 tbsp rice vinegar
1 tbsp mustard
2 tbsp apricot jam
Put the lid on the jar, seal tightly and give the mix a good shake. Taste it and add more of any of the flavours you think is lacking.
I always serve salad dressing on the side. The Husband is fond of his ranch. I prefer a more adventurous flavour. However, you can toss the dressing into the salad before serving if you like.