I love to occasionally tweak a plain and simple salad with some unexpected surprises. Just like this salad here. I was getting it together for a last minute dinner party that I was whipping out of no where, when I realized that I only had yellow onions in my pantry. Nope. Sorry. That's not gonna work for me. I always use red onion for cold salads. I decided to improvise. So, I started scanning the fridge for a substitute for the MIA red onion that I always have on hand, when my eyes scanned across the other half of my apple from breakfast (my new thing is to add a slice of apple on top of my cream cheese bagel). Immediately I thought why not, and I probably "thought" this out loud. I tend to talk to myself on a regular basis, occupational habit for most Moms, or at least that's what I'm gonna go with. It was a perfectly ripened green Granny Smith apple. I figured that it would give just about the same effect as the red onion: a splash of color, crunch, crispness and a bite of tartness. And it did. Perfectly. If anything it enhanced the salad with it's bitter sweetness and has now made it into my Staple Add-Ins for my salads. Just try it out and see. It's delicious.
1 large head of iceberg lettuce (chopped)
1/4 cup of shredded Colby and Monterrey cheese
1/2 of a Granny Smith apple (diced)
1/2 of a green sweet pepper (chopped)
1/4 cup of baby portabella mushrooms (chopped)
1/4 cup of grape tomatoes (halved)
sea salt and fresh cracked pepper
dressing of choice
-Fill a trifle dish or a large bowl with the chopped lettuce. Layer on the remaining ingredients in order and serve with dressings on the side. Serves 6. Enjoy!
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