Now that I’m a working woman again (more on the end of grad school soon), I get to partake in the grand tradition of commuting. I don’t mind it, really. In the morning I can read the Metro and do the crossword, allowing me to both stay informed and mentally agile. In the evening I do the sudoku and fantasize about what I’m making for dinner.
Today, there was no question about it. I was craving what I’ll call my winter salad fantasy— it’s a salad of mixed greens, blue cheese, almonds, and dried cranberries. The tangy blue cheese, sweet cranberries, crunchy almonds and fresh greens become irresistible to me when tossed in a light garlic salad dressing. I paired it with a baked acorn squash and some chicken. Delish.
Winter Salad Fantasy (makes 2 big salads or 4 side salads)
- store-bought “fresh herb and greens” salad mix (if you’re not into pre-washed salad mixes, I recommend arugula or baby spinach)
- dried cranberries, approximately 1/2 cup
- almonds (crushed, sliced, or whole), approximately 1/2 cup
- blue cheese (about 2 oz, or 1/3 cup crumbled)
- olive oil
- lemon juice
- one or two cloves garlic
- salt & pepper
Toss salad, cranberries, almonds, and blue cheese together. (Add more of any ingredients if you don’t like the distributive quantities I suggest! In a separate dish, mix about three or four tablespoons olive oil with about one tablespoon lemon juice. Mix in one (or two, if you want) crushed garlic cloves, add salt & pepper to taste. Adjust other ingredients as necessary until the dressing tastes good to you. Drizzle over salad and toss. YUM.