I post a lot of salads on my website and have even taught you The Secrets of Making an Amazing Salad, so you know that some of my salads are simple, and some are fancy, but all are delicious! This one happens to be a simple salad, a staple really: The Organic Kitchen House Salad. Delicious served with just about any main course I can think of!
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The House Salad:
Just about every restaurant serves their version of a “house salad”. It’s usually a basic salad like greens, tomato, cucumber and croutons. The House salad usually goes well when served with just about anything. Well, I may not be a restaurant, but I have a ‘house salad’ too. My Organic Kitchen House Salad is a bed of assorted baby greens, topped with apple, feta, caramelized nuts and a beautiful rich Balsamic vinaigrette. Not as basic as your common restaurant offering, but basic enough to work well with pasta, beef, chicken or fish!
How to Caramelize Nuts:
Caramelized nuts are a fancy and delicious option, but using plain raw pecans, walnuts or cashews is great too. If you would like to see my tutorial on How To Caramelize Nuts click!
The Balsamic Vinaigrette:
A beautiful salad needs an equally beautiful dressing. This dressing is the simple yet elegant combination of olive oil, balsamic vinegar, chopped spring onions sea salt, and freshly ground pepper. No bells or whistles, just easy and classic, timeless ingredients!
THE RECIPE: The Organic Kitchen House Salad
You will need a quality olive oil and balsamic vinegar. With so few ingredients I recommend using the best ingredients! And if you want to shake it up so you don’t get bored I love this organic flavored balsamic vinegar pack, raspberry, pear, pomegranate and fig! Just follow the recipe below but use a fruit infused balsamic instead of plain.
- 1 - 5 oz bag baby greens
- 1 Granny Smith apple, thinly sliced
- Caramelized pecans, store bought or see link in blog post above to make your own!
- 1/3 cup crumbled feta (or gorgonzola if you prefer a stronger cheese)
- 1 Tablespoon chopped green onions
- ½ cup good quality extra virgin olive oil
- ¼ cup balsamic vinegar
- pinch sea salt
- a few turns freshly ground black pepper
Place all ingredients on a platter and dress. Toss.
Combine ingredients, whisk till blended well, drizzle over salad and toss. Extra dressing can be saved for two weeks.
MAY I PLEASE ASK A FAVOR?
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