All this week, even though I had a weird stomach/intestinal thing on Tuesday, I've been thinking how great this salad sounds.
Now, normally, I'm not one for "hoity-toity" foods. Bleu cheese? I'll settle for cheddar. Spring greens? I'll take a head of plain ol' lettuce. But when Paul's cousin Amy fixed this salad for us last year, I knew I'd never be happy with plain ol' again. (However, plain ol' is what we usually have. Because I'm lazy. And my husband likes it better.)
I don't know what to call it, so I'll just call it this:
- 1 bag Spring Greens (or Field Greens, depends on the brand) salad mix
- 1/2 bunch of cilantro, chopped
- crumbled bleu cheese
- candied pecans (I use plain, because they're easier to find)
- 1 pear, finely sliced
- dressing: equal amounts balsamic vinegar and olive oil
Today, I forgot to get the pear at the store, so I used an apple instead. It's not bad, but the pear is definitely better. And if the dressing is too strong, add a little water to tone down the vinegar.
It may not sound good in writing, but you have to try it. It's the perfect blend of tangy and sweet. It's a great "company salad" - the type you may not fix every day, but it will impress the guests. In fact, I'm making it for our church potluck on Sunday.
My only complaint is that I can't seem to keep the toppings evenly distributed as I eat the salad, and I get to the bottom of the bowl, and there's a pile of blue cheese, pecans, and olives. But I have this trouble on any type of salad, so maybe it's just my eating technique.