This dressing is like summer in a jar. It is zesty, bright and perks up anything I have put it on. Mostly we use this dressing for green salads, but it is also really good tossed together with new potatoes in the Spring. You can even put it to use for breakfast. Take about ten cherry tomatoes cut in half, toss with a little dressing and serve over an omelet.
This basic, easy to assemble salad is a follow-up post to the Roasted Sweet Potatoes. Together these two recipes make up dinner at least once a week for us. This recipe is just a guide, you can use whatever vegetables you have on hand. Sometimes I use only a couple of vegetable toppings if I’m in a hurry or we haven’t been grocery shopping in a bit. The point is this dinner is about being easy and customizable.
This recipe is easy to prepare, making it great for weeknight dinners and entertaining alike. You could add grilled rib-eyes for the perfect steakhouse inspired meal. Grilled chicken or sweet potatoes also completes the meal with little additional effort, and let’s face it that’s what it is all about. More time with friends and family and less mess in the kitchen.
Cheddar and apples is a tough combination to beat. It was always my favorite childhood snack. These days I prefer my cheddar and apples over a bowl of greens with creamy dressing and freshly ground black pepper.
There is something about the crisp apples, sweet cranberries, and tangy feta cheese that make this salad a favorite of mine. A balsamic dressing doesn’t hurt either. Balsamic Vinegar is probably my favorite vinegar, you just can’t beat that slightly sweet tangy-ness combined with such depth of flavor.