Salads are meant to be refreshing. Fresh greens, fresh tomatoes, crunchy toasted nuts, and a dressing that shouldn't overpower the flavor of the greens and the other ingredients you throw in this merry gathering. I love to add toasted crunchy nuts for some texture, some herbs like parsley or basil, cheese, and some fruit. For the dressing, I either do not use one or just stick to the basic like vinegar and oil.
Dinner the other night was roast chicken and Romaine Tomato Salad. The chicken was baked at 400 degrees F for 1 hour. That's the way my son cooks his roast chicken and I tried doing it his way. The one important thing he told me was to make sure the chicken was at room temperature. It actually came out so tender and no red blood dripping on my plate which I dislike so much.
The salad is the one I'd like to feature here, for you can find here in my blog that I cook more roast chicken in different ways. I make salad depending on what ingredients are on hand. I throw in a lot of flavors and texture. I love to use different kinds of greens, seafood, chicken, tuna, nuts, fruits, and cheese. I also love to make my own dressing or none at all.
Romaine Tomato Salad
2 romaine greens, cut into pieces
1/2 iceberg salad, cut into pieces
4 tops flat-leaf parsley, basil or mint
10 cherry tomatoes or 2 Roma tomatoes, cut into pieces
1/4 cup fresh mozzarella cheese, cut into pieces
2 tablespoons toasted pine nuts
1/2 can sliced peaches
1/4 cup olive oil
1/8 cup or more balsamic vinegar
salt & pepper
Put all greens and herbs on a big serving salad bowl. Add the tomatoes, cheese, and nuts. Top with the sliced peaches. Mix the vinegar and oil in a blender for the dressing. Sprinkle salt & pepper. Serve immediately.
Serves 4 to 6