Easy Meatless Monday…
I was raised in Texas and I love meat… but living in California for the past 18 or so years has changed a little bit of that. For instance, I have inherited a grapefruit tree. (who knew?)
Basically, it’s just more convenient to NOT mess up the kitchen (on occasion) and just fix a big ‘ole salad. Here is one I do often and if you include the homemade vinaigrette, I think you’ll like it too.
About 3 cups (per person) spinach and or arugula, baby kale
One red of white grapefruit, sectioned (see note)
1 cup walnuts (can be toasted)
a few slices red onion
1 tomato per person, or several cherry size, sliced
1 cucumber, sliced
1 cup or handful of blueberries
Homemade Balsamic Vinaigrette (follows)
Divide the greens among your plates, and add your toppings. I usually use 1/2 grapefruit per person. Cut between the sections so you don’t get any white membranes… that’s where the bitterness is. Add the walnuts and blueberries last.
Drizzle with the dressing, add some parmesan if you like, and some good bread. You’re set! About 7 servings of fruits and veggies in one sitting.
Homemade Balsamic Vinaigrette:
Using a small bowl, add:
1 cup olive oil
1/3 cup balsamic vinegar
juice of 1/2 lemon
1 generous tablespoon honey
3 tablespoons dijon mustard, or your favorite one.
Mix really well with a fork, and let it sit - it will thicken up. Store in a jar with a lid, and swirl around or shake each time before using.
Notes: You can add herbs, garlic, what ever you like. Too thick? add more olive oil or lemon juice. Too much of a bite? Add more honey.
It’s YOUR recipe now…