March 11, 2010

Feta Lime Salad

So on Shabbat after services, it's traditional to have a nice lunch, but the catch is you can't cook on Shabbat, so unless you prepare something before sundown Friday you're stuck with raw food for lunch. I was cranky and busy last week so after services on Saturday morning, I brought my friend home with me (she was going to have cereal for lunch, I had to save her), woke up my roommate from her deep weekend slumber and threw together a salad. Now, I wasn't planning on blogging about a stupid salad I threw together; but it is with this salad that I have unearthed one of my new favorite flavor combinations: FETA and LIME!!!!! I am that excited about it, don't judge. So excited, in fact, that I decided to attempt a recreation of it for dinner tonight. I say attempt because I knowingly added a few salad ingredients, but because I make my dressings from scratch and fairly haphazardly, it is sometimes hard to recreate them. But the reason I make them from scratch is not a grandstand against bottled dressings, because we know I love processed foods that make things easier. I just like my dressings better; plus, I don't want to commit to a big bottle of same flavored salad forever because I'm rarely in the mood for the same thing for more then a few days. The original salad had everything but the apples, but they seemed like a good idea to add. I also had to use up the tofu that I didn't use in yesterday's dinner, so I made some Crispy Coconut Tofu Nuggets that I found on Cara's Cravings via my fave "food porn" site, All in all delicious. And now that we've had tofu two nights in a row, we're super super proud of ourselves. "You did good with the tofu"- Ruby, thanks Cara!

I don't like giving directions for salads, because salad recipes are really just flavor concepts. I think these things taste good together, I hope you do too, but you can chop and mix the ingredients however you choose. For the dressing just whisk it all together to taste.

Salad Ingredients:
Lettuce (Romaine and Green Leaf blend)
Feta , crumbled
Lime Zest
Red Onion
La CHoy Noodles

Dressing Ingredients:
Lime Juice
Red Wine Vinegar
Veg Oil
Hot Sauce

And an additional picture because I took it. Tuna Salad with capers, sundried tomatoes, and feta. And some Teeny Weeny potatoes roasted with garlic, rosemary, and onions.

1 comment:

  1. I used the leftover panko/coconut/lime zest mixture from the tofu nuggets to dredge some french toast. Awesome if I do say so myself.