Saturday, November 23, 2013

Kai Salad

This is my adaptation of a salad made by one of my dearest friends. 

If you've been reading me for any length of time, you know I don't do exact recipes or like to measure. So here's my rough recipe for this super tasty, savory sweet salad:

Two hearts of romaine or one 6 oz carton spring mix or a blend of your favorite greens
2 cups cubed chicken thereabouts (optional- my friend's version was vegetarian)
1 tub crumbled feta (I use Aldi's)
1/2 cup dried cranberries
1 red pear or Macintosh apple, cubed
3 Tbs sliced red or sweet onion
2/3 cup pecans (or walnuts if you prefer)

My friend just whisked an olive oil, garlic and vinegar and herb dressing together. I like to use my immersion blender to make an emulsion. It's up to you.

1/4 cup vinegar of your choice
A couple of squeezes lemon juice
3Tbs minced sweet onion
4 cloves garlic, minced
Oregano or favorite herbs
A few grinds black pepper
1/4 tsp salt
1/4 cup sugar
I usually blend the above until smooth, then pour a slow stream of olive oil as I continue to blend. I don't really measure the oil, but the amount of total dressing is about 3/4 cup. 

Mix salad and dressing before serving. If you don't mind wilted greens, this salad still tastes good a day later. 

Wednesday, November 20, 2013

Inside the Jarrahdale pumpkin

This blue pumpkin has already been made into a huge pot of soup and two 9x13 pumpkin pies!