Craisins – cranberry raisins – are my new favorite snack food. I love their sweet-tart balance and the fact that it is healthy food. When I’ve got the munchies late at night I often will just reach into the bag (we buy the 48 oz bag from Costco) and take a handful or two.
Annie likes to use them in her scones but here is a quick salad that we tossed together using spinach, grape tomatoes, some feta cheese, the craisins, and some candied walnuts that Annie made using a recipe off of Epicurious.
Drizzle with a little EVOO-balsamic vinaigrette, and you’re good to go!
Aloha, Nate
This time we’re gonna fancy up the salad a bit.
Annie roasted some grape tomatoes after tossing them in olive oil, salt, pepper, and Italian seasoning. She pan fried some bacon pieces to make some bacon fat. We made a dressing from EVOO, white wine vinegar, Dijon mustard, salt, pepper, and bacon fat. Then we added the roasted tomatoes and tossed to coat them. We removed the tomatoes from the dressing and set aside.
Tossed together some fresh spinach leaves, whole fresh basil leaves, and a little bit of bacon with the dressing. Plated it up and sprinkled more bacon on top as well as the roasted tomatoes. Garnished with homemade candied walnuts.
This was a great tasting salad, definite do-over. I really liked the roasted tomatoes.
Aloha, Nate
Just a simple salad with romaine, red bell pepper, mushrooms, grape tomatoes, and shrimp sauteed in butter. Dressed with cilantro-lime dressing.
I generally don’t like to eat tomatoes out of season, so these tomatoes come from somewhere down south. Can’t wait to have some home grown tomatoes!
Aloha, Nate
