Right now I’m eating entirely too much of this amazing sun-dried tomato, pesto, and soft creamy cheese spread. I just smear a generous amount of it on a slice of sourdough baguette, and repeat until I sigh a happy, pleasantly full sigh.
It’s probably just the pregnancy cravings kicking into high gear, but I could eat this salad morning, noon, and night. It’s a mixed green salad, with a sweet basil vinaigrette, feta cheese, dried cranberries, and candied pecans. It is amazingly good and it’s the dressing that makes it perfect.
It’s a recipe that my husband’s aunt has brought to several family events. I got the recipe from her but I have no idea what the original source is. The original recipe called for croutons but I don’t think the salad needs them.
Then I make the dressing. Sugar, vegetable oil, two cloves of garlic, apple cider vinegar, salt and pepper, and fresh basil, get tossed into the mixer. I blend them together until everything is completely mixed and the dressing has taken on a lovely green color.
Then I drizzle the dressing over the mixed greens and top with the feta, pecans, and cranberries. Don’t be stingy with the feta! The creamy feta mixes so well with the sweet basil dressing.
Really. You should make this salad. Your mouth will thank you. And if you want to bring this to the next level, add some grilled chicken and a slice of sourdough bread, and you’ve got a lunch that would rival any bistro menu!
Sweet Basil Dressing
1/2 c. apple cider vinegar (don’t substitute this with another kind of vinegar. It won’t taste as good)
1/2 c. vegetable oil
1/2 c. sugar
3/4 c. fresh basil leaves
2 cloves of garlic (roughly chopped)
1/2 tsp. salt
1/2 tsp. pepper
Blend in blender until well mixed. Store in fridge making sure to shake well before using.
And now I’m going to go enjoy a big bowl of salad!