Friday, May 30, 2008
salad is one of my favorite dinners during warm summer months. salad, a glass of wine maybe, ahh, perfection. it's an awesome way to showcase locally grown produce if you like farmers markets or garden. if you prepare the lettuce ahead of time, you can have dinner ready in minutes on days when it's just too hot to cook.
my salad was simple. the photo above shows lettuce (which i washed and spun earlier today), mushrooms, tomatoes, green pepper, black olives, and cucumber. i also like to add tofu for protein; marinate if you like (i used broth, greek seasoning, and garlic) before frying or baking.
dressing can be a simple vinaigrette or even just a drizzle of some good olive oil, but i prefer creamier stuff. i used this recipe as a guideline, but eyeballed all of the measurements and probably added almost twice as much because i thought it was too bland. i think it also tastes better if you let it sit for a few hours or even overnight, so plan accordingly.
(i know all of my photos look the same lately, but it's hard to maneuver around a dim kitchen when the weather is yucky.)
it is hard to photograph tofu strips and salad dressing and make it look ok, just sayin'.
after i snapped this picture, i dumped on a bunch more dressing. because i love dressing, possibly more than the vegetables or tofu.