The good news is that Life, Lightly Salted has survived a change in platforms and a change in hosting companies. The bad news is that in the process Feedburner managed to lose all of my subscribers. So if you normally read Life, Lightly Salted in an RSS reader, you will need to re-subscribe. Sorry for the pain in the rear…but it was a small casualty to deal with to get such an awesome new home an fresh look for the blog!
A little update on the home front…as well as this blog I have started my own business. I am now in the business of soap making. If you haven’t had the chance to check out my store or new blog here are the links for you to go take a look.
Funky Chunks Handmade Soaps and More
Funky Chunks Blog
While I have been working on the start up end of Funky Chunks, our dinners have been quick, painless and mostly grilled meats and salads. I had a flopped batch of scones in there somewhere and a lot of take away meals.(our local Chinese takeaway doesn’t even ask for our address for delivery anymore!) Now that things have calmed down quite a bit I can get back to the cooking! Today I would like to share one of my favorite quick salads. The beauty of this salad is that you can use most any fruit and veg combination. I make this salad on the nights that I need to clean out the produce bins. It’s very forgiving, you can use fresh vegetables, thawed frozen vegetables and even left over steamed veggies.
Mustard and Dill Salad
For the salad…
Thinly slice up a few of your favorite vegetables and fruits. The combination that I use together most often is cucumbers, red onions, red delicious apples and grapes that have been sliced in half. This time around instead of the grapes I used this beautiful organic carrot that I came across at Wegmans. The little bugger was as big around as the apples in this salad. They really added to the presentation of the dish.
For the dressing…
1/4 cup malt or cider vinegar
1 tablespoon honey
2 tablespoons olive oil
1 heaping tablespoon of whole grain mustard
a generous addition of Daregal fresh frozen dill
Mix all of the dressing ingredients together. Play around with them to get the flavor that you like. I prefer mine to be heavy on the vinegar and herbs with very little oil. You can even throw in a little sour cream to make the dressing a little smoother. The important ingredients here are the whole grain mustard and fresh herbs. Everything else is up for adaptation.
Add the dressing to your sliced veg and fruits. This salad can be refrigerated, but I recommend bringing it to room temperature before serving. It really brightens up the flavors. This is best made the same day that you are going to serve. It doesn’t keep well. Only because the juices from the fruits and vegetables will dilute your dressing.
This salad pairs beautifully with grilled chicken and fish. We’ve even been known to eat it alone for dinner with a nice hard roll on the side.
Hope that everyone has a fabulous weekend! Summer is just around the corner!!
