This week, March 14-20, Hero Arts Flickr Club is having a Salad Swap Challenge. Unlike their card challenges, we were instructed to post a picture of our favorite salads. If anyone is interested in the recipe, we will e-mail it through Flickr Mail.
I originally developed this recipe, Mixed Greens with Pears, Dried Cranberries, Bleu Cheese and Roasted Pecan Vinaigrette, for Blackberry Patch, using one of their products. It was SO much fun. I also developed THIS recipe for pork tenderloin, to go along with the salad.
This is the next salad I made, Sugar Snap Pea, Black Olive, and Tomato Salad with Lemon Dijon Vinaigrette. I originally developed it for a client's surprise 40th Birthday BBQ Party. There's also thinly sliced red onion in it. The fresh lemon in the dressing just sings out. If you want to make this for a Springtime event, then use sliced cherry or grape tomatoes.
Sugar Snap Pea, Black Olive, and Tomato Salad with Lemon Dijon Vinaigrette
1 pound sugar snap peas, blanched and cooled
1 large tomato (or 1 pint cherry tomatoes cut in half)
1 small can sliced black olives
1 small red onion, sliced thin
1/4 cup champagne wine vinegar
1/2 cup canola oil
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
2 teaspoons sugar
2 cloves garlic, crushed
salt and pepper, to taste
optional - a drop or two of lemon oil
Dry snap peas on a towel. Cut tomato into quarters. Remove the seeds and ribs and slice into strips. Place the snap peas, tomato strips, olives and onion into a large bowl and keep chilled. In a jar, add remaining ingredients and shake well. Pour enough dressing over the vegetables to coat well and toss. There will be some left over. Add salt and pepper to taste. Chill until ready to serve.
I hope you try these recipes. They accompany any meal and everyone LOVES them! Bon Appetit!