Probably the best thing about working from home in the summertime is stepping outside at 11:45 am and picking cherry tomatoes off the vine and using them in a lunch salad. I like salads with a little bit of sweet, a little bit of salty, a little bit of crunch and a tangy dressing. Often, I’ll make my own vinaigrette, but I also keep bottled salad dressings on hand, too.
A salad recipe with a novel dressing idea came across my Instagram feed recently. Amy of Bellyful Blog zhuzhes up a standard side salad with a dressing made from Caesar and balsamic dressings. Whoa. That’s creamy and salty Caesar plus tart and tangy balsamic, topping a green salad that’s enhanced with cherry tomatoes (check), cucumbers (check), diced fruit (I used an apple), dried cranberries and a something crunchy like nuts. I used homemade croutons from a leftover baguette and added cooked quinoa for protein and heft.
This salad is tasty and fresh and just right for summer days. Caesar + balsamic. Try it.
Summer Salad with Caesar Balsamic Dressing
Ingredients:
4 tablespoons Caesar dressing
2 tablespoons creamy balsamic dressing or balsamic vinaigrette
1 (9-oz.) bag chopped Romaine lettuce, about 6 cups
1/2 cup cherry tomatoes, cut in half
1/2 cup cucumber, diced 1/2-inch
1 small apple, peeled and diced 1/2-inch
1/3 cup dried cranberries (like Craisins)
1/2 cup croutons
1/2 cup cooked quinoa
Instructions:
- In a small bowl, stir together Caesar and balsamic dressings.
- In a medium bowl, add lettuce and remaining ingredients. Use tongs to combine ingredients.
- I top individual servings with dressing, but you can toss the salad with the dressing and then serve.
More Recipes from A Cook and Her Books
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