Actually I’m not sure if these salads are gourmet or just ones for which restaurants can charge lots of money! A new book came to my attention not long ago. If you want credit for pointing it out to me be sure to speak up, as I cannot remember who promoted it! Anyway the book title is Salad For Dinner by Jeanne Kelley. It’s full of recipes for salad (of course!) and beautiful pictures. Fortunately our local library has it so I was able to check it out and try some of the recipes.
While I tried three – and we liked them all – the Roasted Beet Salad was our favorite. The original recipe called for blood oranges and while I’m certain they would be very nice, I wasn’t about to drive all over to locate them. I can assure you that regular organic oranges did a delicious job! It also called for some kind of almonds I’ve never heard of, so my plain almonds that I had salt water soaked and dehydrated were just as good. Well, I guess they were just as good, since I have nothing to compare them to! And in the use what you have theme, instead of purchasing sherry vinegar I used white wine vinegar that I already had. Oh, and green onions instead of scallions – assuming there is a difference! See how easy it is to alter a recipe – just use what you have! (Although I don’t suggest doing that when baking. One time my husband thought he’d make chocolate chip cookies while I was gone. No brown sugar so used maple syrup instead. They are both brown, right? I’ll leave it to your imagination to figure out what happened to those cookies!)
This salad also called for goat cheese which I did use. However, as it costs a little more, I bought a small 4 oz. log of it from Sprouts, and used 2 oz. instead of three. That way another salad could be made later in the week.
While this salad is fairly substantial you might like a portion of meat on the side. We were having it for a Saturday lunch when going out for an early dinner and wanted to be hungry so we just had the salad. I hope you’ll try this sometime especially if you like fancy salads but don’t want the fancy price!
- 6 cups mixed salad greens
- 4 roasted beets, peeled and sliced
- 4 small blood oranges, tangerines, or oranges, separated into sections
- 3 oz. soft goat cheese, crumbled
- 1/4 cup almonds, chopped coarsely
- 3 T finely chopped shallot or green onion
- 1 T fresh squeezed orange juice
- 1 T sherry vinegar or white wine vinegar
- 1/4 teaspoon salt
- 1/4 t orange peel (I omitted)
- 1/4 t sugar (I used honey)
- 3 T olive oil
- Place greens in a large bowl.
- Add beets and orange segments.
- Sprinkle with cheese and almond.
- Mix vinaigrette ingredients and pour over salad.
- Toss before serving if desired.