Thursday, September 2, 2010

Right Here, Right Now Summer Salad with Parmesan Vinaigrette

Summer and salads go hand in hand. So when summer ends does it mean we should stop eating salad? No way Pablo! (I’m tired of saying “no way” to Jose so I thought Pablo would be a nice way to change things up). We should actually eat more salad! We need all the vitamins we can get before we start living off ho-ho’s and popcorn in front of the T.V during the winter months.

Salad can often be a double-edged sword in terms of its health benefits. We all know the leafy greens and vegetables are great for our bodies! An easy way to spoil the party is going overboard with the dressing. It’ll combine with all the fatty stuff in the ho-hos and popcorn. The end result is your pants will feel like they’ve shrunk two sizes. Believe me it’s not the pants. Stick with a salad such as this with its leafy greens and light vinaigrette and you can't go wrong!

Speaking of double-edged sword, the 1990 Jesus Jones CD titled “Doubt” I listened to while preparing this salad had two sides to it. Its bright moments were hits such as “International Bright Young Thing”, “Right Here, Right Now” and “Real, Real, Real”. All fantastic songs! The rest of the tunes were, how do you say, not so good. Now I know why there is no more Jesus Jones.

Thank goodness this salad is all killer with no filler (I’ve always wanted to write that). By the way it’s really complex to make. First you mix together the spring mixed greens, cheery tomatoes and red onions. Are you still with me? Then for the vinaigrette you whisk together olive oil, red wine vinegar, Parmesan cheese, honey and Dijon mustard in a small bowl! Done!

The toughest part would be listening to entire “Doubt” CD while making it. Not recommended. Stick with the Jesus Jones’ hits and your cooking experience along with this salad will be very much worth remembering!

Summer Salad with Parmesan Vinaigrette


1/4 cup extra virgin olive oil
2 tbsp red wine vinegar
2 tbsp freshly grated Parmesan cheese
1 tbsp honey
1 tsp Dijon mustard

1 package (5 oz / 142 g) spring mixed greens
1/2 cup thinly sliced red onions
1/2 cup quartered cheery tomatoes

In a small bowl whisk together oil, vinegar, cheese, honey and mustard. Season with salt and pepper. Set aside.

In a large salad bowl, toss together greens, onions and tomatoes. Toss with vinaigrette before serving!

Volume - Makes 6 servings

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Brent Garell
The Kitchen Roadie

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