Fresh Herb Salad
I tend to go to restaurants, order a beautiful salad, and try to replicate it at home. Typically, I fail. For me, I feel as if everyone BUT me makes delicious salads. For instance, my mom always makes these gorgeous rustic salads with dried blueberries, fresh asparagus, and more! She sprinkles it with Parmesan cheese and a homemade lemon vinaigrette. Yum! My other mother (Jay’s momma) puts out a fantastic display of freshly cut vegetables like avocado, cherry tomatoes, and broccoli sprouts and makes a salad bar.
How can I possibly compare??
Wellllll…. I’ve been practicing. Yeah, I know… it sounds really silly to practice making salads, but when I mean “practice” I really mean testing out different combinations of lettuces, bean sprouts, dried fruits, fresh fruits and vegetables, and fresh herbs.
Let me tell you something. Adding TONS of fresh herbs to your salads is the most incredible thing you can ever do. I’m serious. It’s THAT good. For those of you out there that have already done this, you know what I’m talking about. It adds a depth and a freshness to your salad that cannot be matched.
So this is one of my no-brainer recipes. But it’s too good to not share with those that haven’t tried it before.
Fresh Herb Salad
Serves: 6-8 as a side dish
Ingredients:
16 oz. organic spring mix
3 oz. shitake, crimini, and oyster mushrooms (I got a package of them at Trader Joes, but any mushroom works)
a bunch of cherry or baby heirloom tomatoes, sliced
handful of chopped scallions
handful of fresh dill, chopped (reserve some for garnish)
handful of fresh basil, chopped (reserve some for garnish)
salt and pepper to taste
favorite salad dressing (I used a red wine vinaigrette)
Directions:
Toss all ingredients (except for some of the chopped herbs) into a large salad bowl. Top with leftover herbs.
Oh, and look at my homegrown cherry tomatoes (well, tomato)! I planted yellow cherry tomatoes, but I guess they decided to be orange. They are so fresh and sweet. It’s like eating a piece of candy.
Sounds really yummy but I’d have to cook the ‘shrooms. My favorite salad is mixed greens with carrots, cranberries, chicken, light feta and cooked red peppers and mushrooms, I just sautee’ them in a skillet with some olive oil or pam and then put them on the salad when they’re still hot, it melts the cheese a bit and I just use balsamic vinegar and some balsamic glaze for dressing. It’s delish! I think I’ll try adding some fresh herbs next time.
BTW, I did a little “clicking” on your ads while I was here. Hope to see you at the Y soon!
1Salad looks yummy…. good work on the tomato!!! I really love your watermelon mint salad. Delish. xooxo
2Looks great! We’ll have to make that the next time you come for dinner. Nice tomato:) I haven’t had any yet…the deer think mine are so good they take them, branch and all!
They do not like my wonderful peppers, the only thing other than herbs I can get from my garden.
I can’t wait to try the African Grilled Chicken!
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