Salad Jumble with Basil Vinaigrette


It’s been difficult lately to be inspired to cook. Our apartment is too dark and tiny of a studio to want to be laboring in the kitchen when it’s warm and beautiful outside. It also doesn’t help that often what I cook immediately gets transferred into plastic containers for Angel to take to lunch the next couple days. I sometimes don’t even get to taste what I cook because the mentality to eat what I cook isn’t set when planning meals for the week’s lunch.

But today was different. Angel’s been coming home early so we actually got to share dinner together. There were a gazillion vegetables in the fridge from our recent farmer’s market ritualistic visit and I devised a power salad that would appease all. I’m pretty sure additives not seen here would’ve been just as gratifying: olives, proscuitto, sliced almonds, raisins, and whatever else you find in the tart and sour category.

This was quickly filling, abundantly refreshing, and subtly flavorful. The basil vinaigrette was warm and neutral, its presence wasn’t too obvious and blended perfectly with the rest of the salad. I’d also imagine complimenting this with some tender steak or grilled chicken or tofu would be nice too.

Ballparkin’ Recipe

Dressing: Basil Vinaigrette according to this recipe

Salad:

A handful of mesclun salad

Cooked tri color pasta

Heirloom tomato, sliced

A block of feta cheese, crumbled

1 cucumber, sliced

Seasoned artichoke hearts & roasted red peppers chopped

1 carrot, chopped

Combine all together dressed with basil.

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