I go through phases with salads, sometimes I love them and other times I want nothing to do with them.  Ever since I learned how to make my sister’s shallot dressing, I always want salad.  I almost have one every day.  It’s simply amazing.

Ingredients:

For a large salad for 1 or side salad for 2-3 to share. All measurements approximates

-1/4 inch cut from a shallot
-1/4 tsp high quality salt
-1.5 TBSP Olive Oil
-2 tsp Balsamic
-ground pepper to taste

Cut approximately this much shallot:

Then chop it up really small (I had already started when I remembered that I needed a picture of how the piece I cut off).

When it gets pretty finely chopped:

Add salt:

Chop until it gets all pulverized and liquid-y.

The longer this mixture sits, the mellower it gets. I try to pulverize my shallots before I make anything else for my meal.  It can sit like this on the lettuce too.

Right before you’re ready to eat, add the olive oil:

And balsamic:

*Tip-You want about a 1 part balsamic to 3 parts Olive Oil ratio.

Add pepper and toss well!

Enjoy!

This salad was only romaine, some cashews, and the dressing.  It was delish!

Thanks Lissa!

This week’s POM Summer Menu Series is early!

I was tasked with a salad this week and I’ve been meaning to share my recipe for Rice Salad and POM Wonderful was a perfect addition that added a special kick! 

This salad is both sour and sweet and a pretty complex mix of flavors.  It may not be for everyone but I really love it.  It’s my staple side when I’m going to potlucks because I’m always guaranteed that there will be something for me to eat.

Ingredients:

-3 TBSP POM Wonderful
-2 TBSP Olive Oil
-1 TBSP Balsamic Vinegar
-1 TBSP finely chopped shallot
-3 garlic cloves, finely chopped
-3 cups cooked rice
-2 6.5oz jars of marinated artichoke hearts, chopped
-~25 small manzanilla olives with piminto, cut into thirds
-3 green onions, finely chopped, including green
-S+P to taste

Instructions:

-Mix the first 5 ingredients (POM Wonderful – garlic) in a small bowl and set aside. (I think this would be a FABULOUS vinaigrette on a green salad too.)

-Mix all other ingredients together (excluding S+P).

-Add vinaigrette slowly-you may not need all of it-taste it as you go.  (I ended up using all of mine.

-Mix well, add S+P, and ENJOY!

This can be eaten either warm or cold-I like it served cold the next day after the flavors have melded together.

You can check out the other awesome blogs that are participating in the POM Summer Menu Series:

Danica’s Daily
Fitness and Spice
Kitchen Confidante
The Wicked Noodle

Next and final week?  You guessed it-a main dish!!!