Monday, April 23, 2012

Mixed Greens with a Citrus Vinaigrette

Happy Monday!

Last night, Fred and I decided that we wanted a meal that was comforting to the heart and warming to the belly.  Since the weather was cold and rainy, grilling was out of the question so I made a delicious one-pot dinner instead: Roast Chicken with Rosemary, Parsley and White Wine Sauce over brown rice.  This meal was rich and flavorful, however, the salad stole the show...hence, it's the star of today's post.   

Mixed Greens with a Citrus Vinaigrette

3 cups mixed greens such as romaine and spinach
1/4 cup chopped walnuts, toasted
1/2 cup dried apricots, chopped
1/4 cup crumbled feta cheese
Salt and pepper to taste

First, toast the walnuts in a dry frying pan.  Then, assemble the above ingredients in a large bowl.  Set aside.

For the dressing:
1/4 cup extra virgin olive oil
1/4 cup orange juice
1 tablespoon agave nectar {or honey}
1/4 teaspoon Kosher salt
1/8 teaspoon black pepper

In a mini blender, combine all ingredients {a small bowl and whisk may be used as well}.  Makes ~3/4 cup.

Pour over salad and toss.

The salad paired well with the chicken because the dressing was light and delicate.

For today...I reserved some of the salad before tossing it, along with a small amount of the dressing.  Viola...an instant lunch! 

On a side note, last night we watched The Iron Lady {the movie about Margaret Thatcher}.  Fred didn't care for it too much, but I, on the other hand, thought Glenn Close was brilliant.  The movie didn't flow as smoothly as one would hope because there were a ton of flashbacks, but Close did an amazing job portraying the late Prime Minister.  Personally, I think it made a good rental from the Red Box.  

Have a great day and stay dry!


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