Sunday Night Salad

The past few days in Los Angeles, the weather has been a bit erratic – 100 degrees on Friday and mid-60’s on Sunday.  That end of the weekend “chill” led me to an easy and hearty favorite for our dinner, Rustic Vegetable and Polenta Soup.  Adding to our menu for the night, I put together a salad similar to a Chopped Wedge Salad I tried once at Daily Grill.  In their version, they use chopped iceberg, red onion, blue cheese and a vinaigrette.  What I remembered liking about it was the flavor of the red onion, with the creaminess of the cheese, and the tartness of the vinaigrette.  Using what we had in the house, I made ours with butter lettuce, baby spinach, English cucumber, red onion, a bit of crumbled Gorgonzola and my favorite Maple Grove Balsamic dressing.  My salad hit all the savory flavors I loved and was a cinch to make.

Some tips

  • I finely diced the red onion, since it is sometimes too strong for me cut otherwise
  • I eat minimal dairy, but am convinced the Whole Foods brand Vegetarian Gorgonzola Crumbles are best
  • Lettuce, spinach and cucumber need not be measured – use whatever you wish to enjoy for your salad
  • Top with 1 tbsp. finely diced red onion, 2 tsp. crumbled Gorgonzola, 2 tbsp. Maple Grove Balsamic Dressing – add fresh ground pepper to taste

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