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This post is part of the Saturday Salads Blog Carnival and the Make It From Scratch Blog Carnival.
Mmm, tasty!
I love a good salad for lunch. It’s filling but light and I love to use intense flavors to bring a little zip to my early afternoon. This salad fit the bill for me today. It was easy, just a few ingredients, I had all the ingredients on hand and was so delicious! I had raspberry vinaigrette on hand that I made a few weeks back for brushing on lamb chops as they left the oven and used that as a dressing. Here’s how I made the dressing:
1 egg yolk from pastured, local chickens
1 tablespoon Dijon mustard
3 tablespoons apple cider vinegar
1 cup extra virgin olive oil
1 teaspoon freshly squeezed organic lemon juice
1/4 cup frozen organically-grown raspberries, thawed and pureed
Whisk egg yolk until thinned slightly. Add mustard and vinegar and whisk well. Drizzle in olive oil while whisking continuously. Add lemon juice and raspberry puree, whisk to combine. Store in refrigerator.
For each serving of salad, I put on each plate:
A handful of washed, organically grown salad greens
2 tablespoons dried organically grown cherries
2 tablespoons “crispy” pecans
1/2 cup chopped, cooked organic, pastured chicken
1 ounce crumbled goat cheese
Then, I poured the dressing over. Very tasty!
