So I'm on a bit of a salad kick this week. You'll have to excuse me for that, but please understand that it is finals week for me (in CHEMISTRY!!), so I have very little time to do much true cooking until after Thursday. I made spaghetti in the crockpot last night and this was our side. I first had this over the summer. My friend Amy H. brought it to a Vacation Bible School volunteer lunch, and I gobbled it up. She was so sweet to share the recipe with me. . .thanks, Amy!!
Ingredients: 1/2 cup olive oil 1/4 cup balsamic vinegar 3 tablespoons water 1 envelope Italian salad dressing mix romaine lettuce (chopped) 2 medium tomatoes (seeded and chopped) 1 cup crumbled feta cheese 3/4 cup dried cranberries almonds (thinly sliced)
Directions: In a jar with a lid (I used a Mason jar), combine the oil, vinegar, water, and dressing mix. Shake well. In a large bowl, combine the lettuce, tomatoes, cheese, cranberries, and almonds. Toss these all together. If you're serving for a large group, pour the entire jar of dressing over and toss. If making individual salads, spoon the dressing on and then refrigerate the leftovers.
Living in small town Oklahoma, I am married to the sweetest man you will ever meet. We have five young children, so I would now consider myself a professional juggler. I'm a wannabe crafter, cook, baker, and gardener. Some might call me crunchy. I'm okay with it.