Mixed Greens With Grapeseed Oil and Balsamic

by Michelle on May 8, 2013

First, apologies on falling off the blogging map for the last couple of weeks. I caught a nasty throat infection that had me down for the count—and then I needed to play catch up on all of the things I was supposed to be doing while I was lying on the couch. I’ve been keeping our meals simple of late—lots of greens, grilling etc.—and when I saw that the Food Network’s assignment for this week was a salad, I knew exactly what I would contribute.

Salad has always been one of my favorite side dishes (except for the first trimester of my pregnancy when I could barely look at lettuce) and part of the reason is because it really takes very little effort for a huge flavor pay off. One of my PR contacts sent me a couple of bottles of grapeseed oil to try and it’s become my new obsession for salad dressing. It’s light in taste and high in vitamins C and E—and it’s good for your skin, thanks to its high omega-6 content. I really love it, especially when paired with a really great aged balsamic vinegar.

In any case, grapeseed oil has become my new go to dressing, and this simple salad is always a crowd pleaser. I add everything by taste and this combination of ingredients is truly delicious. My dinner guests frequently ask me what I put in my salads, so here are my favorites. Try this at your next party, or even for dinner tonight, and tell me what you think.

Mixed Greens With Grapeseed Oil and Balsamic

One bunch or clamshell of mixed greens or baby lettuces

Roasted red peppers, sliced

Hearts of palm, sliced into round coins

Red onion, thinly sliced

Kalamata olives, chopped

Crumbled feta

Capers

Slivered almonds

Grapeseed oil

Aged balsamic vinegar

Combine all ingredients in a large salad bowl. Add oil and vinegar and toss to coat. Serve immediately.

This post is part of Food Network’s Sensational Sides series. For more delicious salad options, check out the blogs below:

Jeanette’s Healthy Living: Mexican Chopped Salad With Lime Cilantro Dressing

Feed Me Phoebe: Grilled Chicken Paillard With Chopped Nicoise Salad

Cooking With Elise: Garden Spring Rolls

The Cultural Dish: Arugula Salad With Beets and Goat Cheese

Napa Farmhouse 1885: Mixed Greens Salad With Shrimp and Oranges

Red or Green?: Spring Salad Greens With Spicy Chiocciole Pasta and Pine Nuts

The Sensitive Epicure: Green on Green Chopped Salad

Weelicious: Southwestern Salad

FN Dish: Vivacious Pasta Salad Sides

{ 1 comment… read it below or add one }

Liz May 9, 2013 at 11:25 am

Thank you and take care of yourself. I have the same. Lots of sleep!

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