Kittens, for all that I detail our dinners, I rarely delve into the realm of Green Things That Marcus And I Eat.
Surprisingly enough, we do in fact eat the leafy things.
In honor of Salad Week, I wanted to share a salad with y’all that has no “real” title, but I’ve always known as That One Salad That Mom Only Makes When Company Comes Over For Dinner And Everyone Loves It.
That’s not the most concise (or memorable) name in the world, so recently, I’ve taken to calling it Party Salad.
How imaginative, I know.
The good news is that it’s a forgiving recipe, it comes together quickly. When I say “quickly” I mean in all seriousness that I hacked together the salad and photos for this post yesterday after a nine mile run (while I was still in my gear) and proceeded to scarf the entire thing like I was on a starvation diet.
I never thought I would be able to tell someone with a straight face that I ran 9 miles and then I ate a salad for a snack. Because honestly, that’s just offensive. But really, it was That Good. I would do it again without flinching.
Above all things, it is not boring.
So, let’s do this.
Ingredients and Instructions
- Raspberry Vinegar (I used a white balsamic)
- Oil (I usually go Olive, but you may be into something else)
- Salt and pepper
Using ratio of three parts oil and one part vinegar, combine the quantity of dressing desired. Depending on your party size, and whether you’re dressing the salad in the bowl or allowing guests to dress the salad themselves you’ll probably want between 1/4 – 1/2 cup of dressing (total liquid measure). But maybe you want more, maybe you want less. This is me telling you to do what feels right.
Stir in 1 T sugar (for 1/2 c dressing) and stir to combine. Salt and pepper to taste.
This is me also telling you that if you are a homemade dressing-actioning novice, making it in a measuring cup is not the worst idea in the world. It simplifies.
- One bag spinach, rinsed
- One pomegranate, seeded
- One small can mandarin oranges, drained
- Honey Roasted Peanuts
I know, I know, all of this is so terrifically precise. But really, if you’re like me and see salads as a vehicle for toppings (I once ate a salad that was more BBQ Chicken and Bacon than Romaine), then you will want to use the whole can of mandarin oranges and the majority of the pomegranate. If you think fruit is more of an accoutrement, adjust your ratio accordingly. Depending on if you’re eating the salad on your own or you’re serving it to a hoard, you may or may not need the entire bag of spinach. Toss in the honey roasted peanuts or leave them out all together.
It’s your call, it’s your table.
This is not rocket science.
Sometimes it’s Salad Week and you’re really excited because you can’t wait to show your readers how simple it is to seed a pomegranate (it’s deceptively easy, so stop paying $4-$5 for that tiny container of arils).
But you can’t find anything other than the expensive containers of pomegranate seeds at the grocery store. Translation: There are no whole pomegranates to be found.
You might consider tossing another red fruit into the mix. In this case, I was so taken by a glossy container of strawberries that were on sale.
Considering the alternative was an overpriced container filled with seeds of unknown origin and freshness, this was a no brainer, right?
We slice them into long (not chunky!) slices and make-do. In fact, you’ll forget that pomegranate was even a thing.
And take it from one who knows, your finished product will still look outright glorious.
Because once you have freed the seeds, sliced the berries or whatever it is that’s going on in your kitchen, you will simply toss All The Things together and call it a day.
Whether you scarf it after a run, or serve it to girlfriends (which is what I will definitely be doing tonight) you will be glad you did it.
Don’t forget to check out the other women of salad week! On Saturday, Allison will be hosting a link-up so get your photos/recipes/posts ready!
- Allison @ Decadent Philistines Saves the Word – The Tabbouleh That Made Me Cry
- Jeanne @ Inside NanaBread’s Head – Toughie’s Apple Salad
- Lauren @ Climbing Grier Mountain – Parmesan Salad Cups
- Yours Truly
- Monica @ The Grommom
- Kirsten @ Comfortably Domestic
- Megan @ Wanna Be a Country Cleaver
- Madelyn @ La Petite Pancake
- Carrie @ Bakeaholic Mama