My husband is a typical Texas man, and as such when we met, his standard fare was Chicken Fried Steak and Potatoes, steak and potatoes, venison, casseroles and green beans.
I remember the first time that my husband had a salad with fruit in it – it was at my Aunt’s house for Thanksgiving and it was a gorgeous leafy green salad with sliced pears, walnuts and crumbled feta. It was beautiful and delicious and he looked at it like it was going to attack him. Being the good sport that he is, and because he was still trying to make a good impression on my family, he tried it.
I think his eyebrows leapt to his hairline and that old tagline went running through my head: “He likes it! He really likes it!”
Fast forward 15 something years and my husband has definitely become more adventurous in his eating, and it doesn’t take much convincing for me to get him to eat salads and fruit.
After two weeks of packing and moving and traveling back and forth we were both tired of eating on the run, and desperately craving good fresh greens.
Since we’re in our new home, and talking about new beginnings I’m trying to take advantage of the fresh fruits and veggies available to me from the market just down the road, and make things that are filling, healthy and easy, so that I’m spending less time in the kitchen, and more time with the family.
I put together one of my favorite dark leafy green salads with fresh seasonal fruits, and then whipped up a zesty Dijon white wine vinegar dressing to go with it, and it is a definite winner! This salad can easily stand alone as the main dish, or it can be served as a side for grilled citrus salmon or chicken.
As an added bonus, while I was putting the salad together, I dropped an apple slice in the dressing and discovered that this dressing drizzled over sliced apples is a killer snack. Sweet, crunchy, savory… YUM