Even though I had planned the menu completely, on this particular evening, I just needed something simple. The kids, of course, voted for plain pasta with butter. Not something I’ll usually go for, but this was not a usual type day. That left me, and the hubs, who was still at work. I wanted something light, that would fill me up without making me feel heavy. I pulled our container of spring mix salad from the refrigerator. Grabbed an avocado and some cherry tomatoes. Whoops. That avocado doesn’t feel to good. And it wasn’t. Hmm, back to the drawing board. After digging around I came up with a couple of Golden Delicious apples, a container of shaved almonds and also some shaved parmesan. This is the result. Hope you enjoy it as much as we did!
FOR THE SALAD
2 cups baby spring mix (such as Organic Girl)
1 ½ Apples thinly sliced (I would have had 2 whole apples had little hands not stolen so many slices 🙂 )
1/3 cup shaved almonds
1/2 – 1 cup shaved parmesan
FOR THE DRESSING
3 Tbs red wine vinegar
3 Tbs balsamic vinegar
½ cup olive oil
2 Tbs granulated sugar
1/2 tsp salt
1/8 tsp freshly ground black pepper
In a small jar combine red wine vinegar, balsamic vinegar, olive oil, sugar, salt, and pepper. Close lid and shake vigorously to mix. Set aside.
Put almonds on toaster oven safe tray. Spread flat and toast lightly, stirring occasionally.
While almonds toast, thinly slice apple and add to a large bowl with spring mix and shaved parmesan. When almonds are lightly toasted, allow to cool slightly and add to salad mix. Give jar of dressing one more shake and slowly drizzle over salad to desired amount. Toss to coat evenly.
Wine Pairing Suggestions:
Serves 4 as side or 2 as main course
Total time: 15 minutes