The Secret to A Great Salad
October’s Supper Club theme was Italian. Courtney hosted and she did not disappoint. The menu was very traditional and included mozzarella and tomato for appetizer, eggplant Parmesan and baked ziti for the main entree and tiramisu for dessert. I tend to always bring a salad or veggie side dish. This month I brought a spinach salad with shaved gouda and sliced apples. It got rave reviews from the girls. I find that I can bring just about any type of salad, including almost any veggie-greens combination, and it will get devoured. I’ve shaved Brussels sprouts, I’ve sliced fennel, and there’s always my famed Mandarin Orange Salad — all eaten up with enthusiasm.
It’s all about the dressing. Homemade dressing will take any salad the next level. You can toss a simple bag of baby greens with a tasty vinaigrette and create a wow salad that will impress a crowd.
My latest salad to wow my friends was super simple, yet had a light and unique flavor. Sometimes just taking an extra step, like using a fresh orange instead of OJ, really makes all the difference. I think it did with mine.
Spinach Salad with Shaved Gouda and Sliced Apples
For the Dressing:
Combine 1/4 cup orange juice, 3 Tbsp olive oil, 1 Tbsp honey, 1 tsp orange zest/peel, 1/4 tsp garlic salt, 1/8 tsp paprika in a jar and shake well.
For the Salad:
In a large salad bowl toss 4 cups baby spinach, 1 sliced apple, 1 cup cubed or sliced smoked gouda, 1/2 cup chopped walnuts with dressing.
What’s your favorite homemade salad dressing?