Part of our themed cooking event, each ingredient really elevated each other, and it was definitely a healthy dish. The gouda made the dish shine, and the quinoa was quite delicious.
Quick salad that's great for a crowd. I bought a spring mix instead, you can certainly buy the red leaf lettuce and romaine lettuce. Either way, it's a nice start to a meal.
It’s quite something to have: a great salad with minimal dressing with a lot of flavor punch. This sure beats staring at the many types of salad dressing at the grocery store, wondering how many versions could there be for a salad dressing. In this case, it only required olive oil, salt, and lemon juice.
Salad doesn't always mean healthy, right? At least I hope it is healthy for the most part. Well, this was NOT one of those salads. Containing asparagus and lettuce, I was quick to realize the healthy part might be objective when the dressing was simply melted butter and lemon juice.
This picture would have had the grilled red onions if I hadn't dropped the onions on the floor...so not quite staying true to the title of this dish. But the smell of the flank steak being grilled and the beautiful red color of the summer cherry tomatoes made up for it.
The actual title of this dish, from Curtis Stone's cookbook What's For Dinner? was Grilled Chicken with Arugula and Zucchini Salad with Lemon-Caper Vinaigrette. I shortened the title here simply because it was just a lot of to say; even though the vinaigrette itself was equally a star along side the chicken and the salad.