Fruit and nuts make a great salad

I took my wife out for dinner the other evening. It was our 27th wedding anniversary. The dinner, at The Springs, was very good and very inspiring.

At noon today I served my wife a salad inspired by our anniversary dinner.

I picked up some organic baby greens at Remark, a small, local grocery store specializing in high quality food stuffs: vegetables, fruits, meats, cheeses and more.


My salad contained the following;

• About half a bag of organic baby green
• Thin slices from one peeled and cored Ambrosia apple
• A little more than half an ounce of pan-toasted almond slivers - use more if not counting calories
• About half an ounce of goat cheese feta in large chunks - again, use more if not watching the waist
• Two Tbsp of Rootham Blackberry/Raspberry dressing - the amount here will be determined by the amount of baby greens you have used. My salad wasn't all that big. Taste your salad and use more if you cannot taste the dressing. The flavour of the berries should be there but not overpowering. The feta and almond slivers and apple slices should all have a presence, too.

I tossed the entire salad until I was sure all was gently coated with the fruit-flavoured dressing and then I served it in a small, salad bowl. It was yummy. It may not have been as good as the one I had at The Springs but on the other hand I can afford to enjoy this one often.

Next, I may try a baked or grilled salmon fillet with a carmelized fruit topping. Another dinner inspired by The Springs.