I’ve decided to start a new series over the summer dedicated strictly to salads! There are so many combinations and flavours to experiment with, so I figured why not? Plus, there are a ton of fruits and vegetables that are now in season and the local farmers markets are starting back up, which means more access to fresh, local ingredients!
Last week’s delivery from Mama Earth provided us with fresh organic asparagus. On a whim, I decided to throw together a classic Greek salad – except I used asparagus instead of lettuce. I figured the asparagus would provide more in terms of nutrients. The asparagus was SO fresh and perfect, it made for a delicious substitute for plain old lettuce. This salad would be a great side dish for a summer meal. Tonight I enjoyed my salad with a couple of my infamous meatless lasagna “cupcakes”. Delicious!
Summer Salad Series: #1 – Going Greek
Greek Salad Dressing: combine 2 tbsp chopped fresh oregano, 1/4 cup red wine vinegar, 1/2 cup olive oil, 1/2 tsp pepper and a tiny pinch of salt. Drizzle however much you like over the salad ingredients and enjoy!