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MORE DINNER IN A DASH RECIPES!!!

It's happened to all of us at one time or another. We have such good intentions about feeding ourselves and our family with wholesome, made from scratch meals. Well, when reality hits (and it does often at our house), you need to be able to have some weapons in your arsenal of dinner in a dash cooking.

Today I'm sharing a wonderful, hearty, layered supper salad for autumn. Everything you need for the base of the salad you can pick up at the grocery on the way home.

The dressing is a delicious, not too pungent, honey mustard vinaigrette which I think rivals all those store bought and restaurant honey mustard dressings! Even the kids love this dressing.

So don't feel bad about serving your family this supper salad. No, there's no hot food involved, but you could open a can of soup if you like. Served with crusty bread (which you can also pick up at the store) this salad has everything you need: proteins, carbs, lots of vitamins and minerals, too.

SALAD BASE

Layer on a big platter:
1 bag mixed salad greens
Your choice of prepared deli veggies from the salad bar
1 can beans, rinsed and drained
Tomatoes, sliced
Cucumbers, sliced
Bell pepper rings
Red onion rings or sliced green onions
Cheese of your choice

RITA'S FAVORITE HONEY MUSTARD SALAD DRESSING

If you find this has more of a "bite" than you'd like, simply add more honey.
1/4 cup red wine vinegar
1 tablespoon minced onion
2 tablespoons Dijon mustard
1/3 cup honey
1 cup vegetable oil (not olive)
Whisk vinegar, onion, mustard together. Add honey and whisk. Slowly add oil. Whisk until blended.

 

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