Being a salad person, I have about ten salads that we rotate through as main meal salads depending on the season and the local produce available. In a recent post, I told of never having made a chopped salad until recently. I need to apologize as apparently I told a small little story. I have been making a chopped style salad for years without realizing it and this is a salad that can be made any season.
Many years ago, when valentine’s day was more about two of us than three of us, I planned out Valentine’s Date. It was actually an evening at home. I happened upon a cookbook that sort of set the evenings plans into play. Intercourses, yes go ahead laugh a little as we have, but that is the name of the book. It is a cookbook that focuses on aphrodisiac foods and recipes that incorporate them. I am not sure how much I believe in the power of food in romance, but the book includes a lot of my favorite foods – avocado, chilis, pine nuts, strawberries, and more.
Anyway cute little me thought how fun to cook a meal based on some of these recipes and give the book as a gift.
Over the years we have tried several of the recipes in the book. There are others that I have not been brave enough to try, partly due to their uniqueness and my uneasiness that Mr. Mixture wouldn’t enjoy. Mr. Mixture’s taste have definitely grown and he is always willing to try new things I make, so maybe I will get adventurous. Anyway one of the first recipes, I tried was a salad that included pine nuts.
Pine nuts are said to be “a deft kernel of love.” Apparently the northwestern Himalayas are said to have one of the highest birthrates and they relate it to pine nuts and their power to increase fertility.
Being that I can never follow a recipe or so Mr. mixture seems to think, dinner became this one night. It began as a side salad, but I turned it into a wonderful main meal. A salad that would become a treasure chest recipe for us.
Any Season Salad
3-4 Cups Mixed Greens, Dark Leaf Lettuce, or Butter Lettuce, Chopped
1 avocado, peeled and chopped
1 tomato, chopped
4 Tbsp. Toasted Pine Nuts
1/2 cup Alfalfa Sprouts
1/4 cup minced Red Onion
1/2 cucumber, peeled and chopped
3 Tbsp. Mozzarella Cheese, grated or chopped
1/4 cup Cilantro, chopped
1-2 Chicken Breast, grilled or baked and cut into chunks*
* I marinate the chicken in olive oil, fresh ground black pepper, dried basil, lemon juice
Toss all ingredients into a large salad bowl and toss well. You can either add the chicken to the salad or top individual salads as desired. This salad is also versatile in the moisture from the vegetables allows the salad to toss nicely and decrease the amount of dressing needed. You can choose to toss with the dressing to serve or allow individuals to dress to their desired taste.
2 Tbsp White Wine Vinegar
4 tsp Dijon Mustard
2 tsp Honey
1-2 cloves garlic, minced
6 Tbsp Olive Oil
Whisk all ingredients together.
Printable Recipe and Nutrition info here