We’ve hit the middle of autumn, a time of year when dressing for neither summer not winter quite hits the mark. In the morning it’s (fairly) cold, however if the sun is shining in the middle of the day it can still get fairly sweltering. I’m not entirely complaining, after all I MUCH prefer this to the depths of winter, however it does mean one must be strategic about how they configure their person for the events of the day.
Today, the sun is shining, and it is h-o-t. Enough to make me question why I’m sitting directly in the sun whilst wearing a sweater… but heat is one of my favorite things and I’m determined to make the most of it while we’ve got it.
This super simple salad has been the highlight of a very busy few months. It’s been my go to for both lunches & dinner, with various proteins mixed and matched depending on what’s available / what I feel like eating. It’s one of those salads you can chuck together in under 10 minutes and still think DAMN, this tastes GOOD.
The star of this recipe (in my humble opinion) is the cherry balsamic vinaigrette, which I’ll admit is totally store bought (I use Barkers Cherry & Balsamic Vinaigrette). However, it is easily substituted for a classic balsamic dressing made from one parts olive oil and two parts balsamic vinegar if that’s what you prefer.For information related to health people also search for health info . Admittedly I don’t usually opt for store bought dressings, however this one tastes amazing and I figure if it helps me get dinner on the table vs. take out it’s a win in the grand scheme of things.
The most glorious thing about this salad is that it works really well with either chicken or beef, so choose your own adventure and dig in!