The Flexible Salad


Last night we had our Pastor’s meeting. Before our meetings, we share a meal together. Adrienne and I will often times prepare new recipes and hope for the best. She made a scrumptious curry chicken dish and I made a toasted sesame salad. The salad dressing actually worked really well with the chicken dish. Unfortunately, I don’t have Adrienne’s chicken recipe. The dressing recipe, however, was one inspired from Oh She Glows, and in my opinion, it is very flexible. This salad and dressing definitely could be used as a side with a variety of different meals. It’s super yum!

Toasted Sesame Salad

Ingredients:
2 cups Spinach
2 Romaine Hearts, chopped
1/4 cup dried cranberries, chopped
3 Tablespoons toasted sesame
1/4 cup red onions, sliced finely

Better than Bottled Balsamic Vinaigrette

Ingredients:
2.5 tablespoons balsamic
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard or regular mustard
2 tablespoons pure maple syrup
1/4 teaspoon sea salt
Ground black pepper to taste
1 minced clove of garlic (optional)
2 tablespoons extra virgin olive oil

How To Play:
Prepare the salad by toasting the sesame seeds in a dry skillet until browned and placing them on top of the lettuces, cranberries, and onions.  Toss all  the dressing ingredients into a bowl and whisk! Makes about 1/2 cup of dressing.

Enjoy.