A few days ago I was at the deli around the corner from my office with my friend Alli, selecting create-your-own salads for lunch.
I ordered my romaine with a mix of vegetables without dressing.
“It upsets me deeply that you eat your salad dry,” she said, only half-kidding.
I don’t eat my salads dry, but I’m very picky about salad dressing and usually keep my own, bottled dressing, back at the office.
Salad dressing is a precarious issue here, because when the guy behind the deli counter is making your salad during the lunchtime rush hour (and let’s be honest here, he doesn’t really care if you enjoy your meal or not) he may do one of two things:
1. He might dose your salad in entirely too much dressing, leaving you with salad dressing breath, as unpleasant for you as it could be for the person in the next cubicle over.
2. He might not give you enough dressing, so that you can taste it, but what is that herb? Is that garlic?
So I’ve decided, there are two solutions here. One is to keep dressing in the work fridge so that I always have something on hand. Another is to make your own salad and make it taste so good that you don’t even need dressing.
I’ve noticed that during the Fall, you can put pears or apples in just about anything and dub it with the moniker “Harvest.”
This salad, full of fresh fruits, savory goat cheese and crunchy walnuts seems pretty Fall to me.
- 3 cups red leaf lettuce, chopped into small pieces
- 1 medium pear, diced
- ½ cup red, seedless grapes, sliced in half
- ⅛ cup golden raisins
- 1 ounce goat cheese (chevre) crumbled
- 1 tablespoon chopped walnuts
- Combine first four ingredients in a medium bowl. If you can't manage without dressing, use your favorite balsamic vinaigrette, like one I used in my summer fruit and nut salad. Top with goat cheese, walnuts and serve.
- Recipe serves two as a side dish and one as a meal. You could easily double, triple or quadruple this to serve a larger group).