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I’m not sure why it has taken me so long to write about something so easy and simple and perfect especially on hot summer days when you really shouldn’t be spending too much time in the kitchen but more time outside, eating and drinking delicious things. Note: I’m realizing that two out of my last three Instagram pictures have been of white wine (see said picts here) so that may explain where I’ve been spending my energy?

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Anyway, this salad is nothing new or complicated, but it’s a salad that both my husband and I wanted to eat and even wanted seconds and when you’re dealing with vegetables and heaping loads of fiber that’s a really good thing.

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I made a turkey meatloaf the night before so those leftovers and this salad was really one of the best things ever. Summer, salads that are easy and taste good, a few moist turkey meatloaf leftover slices thrown in, we’re going to be a good group. Oh, and if you like bringing your lunch now and then then packing a salad with its dressing in a mason jar is as Pinterest-successful as they come. Doesn’t she look good?

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Lemony Olive Oil Dressing

ingredients
1/2 c. of good olive oil
3 tablespoons of fresh squeezed lemon juice
2 cloves of garlic, minced (optional)
fresh ground pepper and salt to taste

Things I added on my ‘quick salad’

  • cherry tomatoes, whole or halved
  • red onion, thinly sliced
  • avocado, cubed
  • feta or blue cheese
  • cucumber, thinly sliced
  • shaved Parmesan cheese

directions
Throw all ingredients in a bowl (or mason jar for easy storage) and whisk together. Shake and serve. Note: If you go the sealed jar route and store it your fridge, the olive oil will harden and solidify but melts quickly when taken out and it will keep fresh in the fridge like this for a week.

Things I could have added to the dressing

  • more or less olive oil (depending on your taste)
  • Dijon mustard
  • more or less garlic
  • lime juice

 

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