To follow my 5 Salad Dressings ≤ 5 ingredients post, here is a salad ≦ 5. Most ingredients can be found at your average run-of-the-mill grocery store, and the salad as a whole tastes great with my oil-free balsamic vinaigrette.<–more–>
I just now realize how holiday-ish this recipe is. Pumpkin seeds, cranberries…Thanksgiving, anyone? Bookmark it for next fall. Tell your friends.
Romaine & Cucumber Salad with Pepitas, Cranberries, and Balsamic Vinaigrette
for the Balsamic Vinaigrette:
1/4 cup balsamic vinegar
1 Tbsp agave nectar
2 tsp Dijon mustard
1 tsp dried basil
Juice of 1 meyer lemon
This should make enough for two to three meal-size portions of salad. Ingredients in the salad i.e. dried cranberries and garlic have distinct flavor profiles and are meant to stand out. In other words, excess dressing might throw off the balance.
for the Salad:
1 head romaine lettuce, shredded or chopped
2/3 cup shelled pepitas/pumpkin seeds
1/4 cup dried cranberries
1 cucumber, finely chopped
1 tsp granulated garlic, or more to taste.
Mix. *Tip: throw all ingredients into a large pyrex container with lid. Cover tightly and shake. Remove lid, add dressing, and shake again. This method works well, and doubles as an arm workout.
*Things to consider: The recipe calls for granulated garlic, not garlic salt. Be sure to observe the difference. Granulated garlic is sold for under $1 per ounce, on the spice rack at Mexican markets or the “Hispanic Foods” section at grocery stores. Look for ajo in 1 or 2 oz plastic packets.
If you buy unsalted pepitas/pumpkin seeds, you might want to add a bit of salt to taste. I used salted pepitas for this recipe, so naturally I didn’t need any extra. To stay on the safe side, avoid the task of determining the perfect ratio. Just provide a salt shaker and everyone can doctor the salad to their liking.
I think this salad is genius, but I’d like to hear other opinions. If you try the recipe, please leave a comment to let me know what you think.