Salads! There are so many that I love, but the ones that really get me going are those that can be served as a main dish in a snap. This is the time of year when I really love to use as much fresh produce as possible. I believe in eating seasonly, and though the bounty is not quite ready yet, I am finding some great fresh items to work with that still delight the palate!
This salad is served slightly warm -- using the roasted potatoes and caramelized onions as soon as they are finished cooking. The dressing just sort of melts into it and it really is a filling and delicious meatless main dish.
(Serves 4 as a main or 8 as a side)
4-6 c. fresh baby greens -- any mix that you like will work
8-10 baby red potatoes, halved
1 medium sweet onion, sliced
1/2 red bell pepper, julienned
1/4 c. toasted pine nuts
3 oz. crumbled goat cheese
2 T. fresh chopped rosemary
Heat oven to 425 degrees. Place potatoes on a baking sheet pan and drizzle with olive oil, salt, pepper, and 1 1/2 T. rosemary. Bake for 25-30 minutes, shaking pan a couple times to distribute evenly for roasting.
In a medium skillet, heat olive oil on medium high heat and saute onion until golden brown. Set aside.
Toast pine nuts in a dry skillet for 5 minutes. Set aside.
In a large salad bowl, layer greens, potatoes, onions, red peppers, pine nuts, and goat cheese. Season with salt and pepper.
To make the dressing: Mix 2 T. lemon juice, 5 T. safflower oil, 1 t. sea salt, 1/2 t. cracked pepper, the remaining rosemary, 2 T. fat free Greek yogurt, 1 T. safflower mayonnaise, 1 t. grainy dijon mustard. Mix with a whisk until creamy and drizzle over salad. This will keep in a sealed container for a week in the fridge if you don't like lots of dressing on your salad.