Salad with Almond Honey Mustard

Heavenly.

This is my favorite salad. I make it a lot.

I've been eating it since 2014, and I am not yet over how amazingly delicious this dressing is. I get SUPER excited when I unscrew the Magic Bullet container and taste it. This dressing is an important part of my life.

I got it from this recipe from my favorite blog, Pinch of Yum. I have made no changes to the dressing, and seriously, I never will. I've made various modifications to the actual salad ingredients, depending on what I have; see suggestions below.

Another sign that this is an amazing salad? The first time I made it, I included feta cheese as recommended in the original recipe. But I didn't actually finish all of the cheese from my bowl, and I have left it out since then. A salad that is NOT improved by cheese? That's one special salad.

The Recipe:
Dressing:
3 tb almond butter
1 tb olive oil
juice and pulp of 1/2 of an orange
3 tb water
1 tb stone-ground mustard
1/2 tsp honey
1/2 tsp salt
1 clove garlic

Recommended salad ingredients:
Greens (arugula and massaged kale are my favorites)
Protein (it's good with chicken, but I usually roast cubes of tofu)
Roasted potatoes or sweet potatoes
Grapes, halved
Walnuts
PICKLED BEETS (Seriously. Especially together with kale and sweet potatoes.)

Combine dressing ingredients in a blender.
Assemble salad. Dress it. Marvel at how good the dressing is.

The Verdict:

Overall grade: A+

Overall reason: Have I mentioned how good the dressing is?

Time to prepare: 30-40 minutes including roasting potatoes and tofu. Otherwise, 5 minutes.

Husband quote: "Next time you say we're having salad, it had better be this one."

Comments

Kitchen renovation!

BEFORE: AFTER: Still to come: a beautiful new induction range and some wood shelving on the left side, above the backsplash. And maybe the shelving unit on the wall facing the cabinets should be green, but we're going to live with a while before making that decision.

Red lentil dal

Cucumber salad is key. This dal is perfect. Most of us took seconds, and I'm really excited to eat the last portion that's sitting in the fridge right now. The accompanying salad is really great for adding texture, crunch, and acidity to the meal. I wouldn't skip it. I got it from Tea for Turmeric and prepared it pretty much as written, but doubled and with none of the optional ingredients. This recipe doesn't mention any seasoning/dressing on the salad, but adding lemon and salt to it really brightened things up. The Recipe: (from Tea for Turmeric) 2 c red lentils splash of avocado oil 2 tsp cumin seeds 2 small onions, finely chopped 1 inch ginger, grated 4 small tomatoes, chopped 2 thai chilies, minced 2 tsp cumin powder 2 tsp coriander powder 1 tsp cayenne 1 tsp turmeric 2+ tsp kosher salt 2 tsp lemon juice 1/2 c cilantro, chopped For serving: basmati rice and plain yogurt Salad ingredients: 1/2 english cucumber, sliced 10 cherry tomatoes, quartered 1/4 onion, slic...

Vietnamese Curry Stir-Fry

When I get the recipe just right, I'll go to the effort of adding fried shallots on top. I'm back to my on-and-off mission of trying to make a stir-fry as delicious as the shrimp I used to get at Pho Grand in St. Louis during college. It was called "cari tom" but it definitely wasn't a coconut milk type of curry, and they ALSO have a separate listing on their menu for "cari tom dac biet" which includes "coconut milk sauce" in their description. So I'm pretty sure it was just a stir-fry that had curry flavors in it? I got myself a big container of Vietnamese curry powder and I'm going to keep experimenting. This is the closest I've come so far. Changes for the future: - More oil and sugar, restaurant style - A blend of fish sauce and soy sauce, instead of just soy sauce - Fried shallots on top The Recipe (adapted from Veggie Anh ): 3 tb fresh lemongrass, chopped 4 cloves garlic, minced 1 Thai chili, minced 1 pinch salt 2 tb avoc...

Adventures of a healthy-ish pseudo-foodie

Search This Blog