Wednesday, December 16, 2009
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!!
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)
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.