The flexitarian prescription

Remember when we used to all think salad was diet food? Like when people started ordering salads at restaurants thinking they were dieting, albeit they’d soak their said salad with a cream-based dressing, not to mention the croutons. Folks would have been better off just to order the damn burger and fries. Am I right?

Well anyway, I’m actually one of those weird people that order salads in restaurants because I don’t typically make them at home. I know. It’s weird, and not what you’d think, but it’s true. But now that I know how to make this amazing dressing I’m hooked and though it takes me damn near thirty minutes to cut all the veggies I like in my salads, it’s well worth it.

BTW, I bought a few pomegranates the other day because they’re in season here and I used one for this salad and it was AMAZING! Try it!! As for the salad itself, my go to ingredients are: greens, artichoke hearts, mushrooms, red pepper, cucumber, green onions, garbanzo beans, fresh parsley, crumbled feta and walnuts. Lately I’ve been into adding a small piece of grilled seafood or tofu to the top … like swordfish which is what I did in this photo. Anyway, you do you but I’m telling you, you gotta try this and don’t forget the pomegranate seeds : )

Honey Balsamic Dressing

PREP TIME: 5 minutes 

• 2 T honey, preferably locally-sourced raw honey
• 1 T dijon mustard
• 1 T garlic, minced
• ½ tsp sea salt
• ½ tsp ground black pepper
• ¼ cup balsamic vinegar
• ¾ cup EVOO

Combine all ingredients except the oil, shake well. Whisk in the oil and it’s ready to go. Refrigerate leftovers for 3-4 days. Note, the first time I made this I put it in the part of the fridge that gets colder than the rest, and it coagulated. But after sitting out on the counter for a bit it was fine. Just something to be aware of, it’s what happens when honey gets too cold. Enjoy!