We partied with the neighbors last night and I was responsible for bringing salad. I modified “Julie’s Favorite Salad” from Help! My Family’s Hungry by Judie Byrd and the results were great. Rick liked it so much he ate at least three servings. Too bad I didn’t take a photo of it.
This makes a LOT of salad — I had to mix it in my huge stainless steel bowl. But it was all gone by the end of the night.
Rick’s Favorite Salad
Serves a bunch of neighbors
- 3 romaine hearts
- 16 oz. sliced button mushrooms
- 8 oz. swiss cheese, grated
- 6 oz. sliced almonds, toasted in 350 degree F. oven for 10 minutes
- One recipe blender vinaigrette (below)
Wash romaine hearts and tear or cut up into bite-sized pieces, then spin dry. Toss lettuce, mushrooms, swiss cheese, and almonds in large bowl. Drizzle on vinaigrette and toss again. Serve immediately.
Blender Vinaigrette
I love this easy vinaigrette. The shallot gives it such nice flavor — and I don’t have to mince it since the blender does all the work. Adapted from The Best 30-minute Recipe.
- 3 T red wine vinegar
- 1 medium shallot, peeled and cut into large chunks
- 1 T dijon mustard
- 1/2 tsp salt
- 1/4 tsp pepper
- 3/4 cup extra virgin olive oil
Blend vinegar, shallot, mustard, salt, and pepper for about 30 seconds or until smooth. With blender running, slowly add oil in a thin stream. Blend until dressing is thick and emulsified.