The other day, I was having something light for dinner, a frittata to be exact. You know how in the books they always say, “just serve with a salad and you have a light lunch or dinner”? Well, I love that. It sounds so European to me, even though I have no idea if the Europeans have light lunches and dinners served with salads or not. Mainly because I rarely stray from Soddy Daisy TN, where light lunches and dinners are definitely not the rule.
So anyway, I was having a frittata and Cuisine at Home suggested that I serve it with a Spanish Salad with Sherry Vinaigrette. Since I practically always do what I’m told (unless it’s my husband telling me to do something, that I usually manage to forget). Now, I don’t know what makes this particularly Spanish. It seems like an unusual combination doesn’t it? Green olives, oranges, tomatoes, almonds????? But it works. It makes a mighty tasty salad, one that is a little more substantial than your usual salad.
Spanish Salad with Sherry Vinaigrette
makes 4 servings (8 cups)
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons sherry vinegar
- 1 tablespoon minced shallot
- 1/2 teaspoon Dijon mustard
- 8 cups thinly sliced romaine lettuce
- 4 oranges, cut into segments
- 1 cup halved cherry tomatoes
- 1/2 cup slivered almonds, toasted
- 1/4 cup halved green olives
- kosher salt and black pepper to taste
Whisk together the oil, vinegar, shallot and Dijon in a small bowl (or do like I do and put in in a jar and shake).
Toss together the salad ingredients and toss with the dressing.