Green, Blue and Red Winter Salad
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I’ve been attempting to mix things up with my lunch routine lately. Leftovers can get boring, and I don’t always feel like cooking something new.
I decided that I need to start working on having a well stocked supply of goodies in the house to make more interesting salads. This one was absolutely awesome. It hit all of my favorite notes – sweet, salty, crunchy, tangy… CHEESE.
Because, you know, the cheese note is the best of all notes.
To make this salad, I piled a hearty amount of baby arugula on a plate and topped it with some leftover couscous, sliced pear, raw almonds, a sliced green onion, crumbled Danish blue cheese and dried cranberries. I drizzled it with a really good extra virgin olive oil and some white wine vinegar, sprinkled some sea salt on top and added a few grinds of black pepper.
It totally rocked my world. I loved the addition of grains to greens, and there were just enough ingredients on this beauty to keep me from getting bored without being over the top. I’ll definitely be making this one again!
Big Flavors Rating: 5 Stars
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
One Comment
Joanne (eats well with others)
Cheese is definitely the key to an exciting salad!