Salad is a great way to balance out the heat from grilled (outdoor grilling, BBQ) food. As with more grilled foods, salads are also perfect cut-the-grease (or cut-the-guilt?) accompaniments or should I say, a complementary balance of clean and fresh flavors to the charred smoky grilled items.
When it comes to salads, I usually like to keep the dressing simple; sometimes to the extent of doing without the dressing, making use of the "juice" of the fruits (if I am doing a vegetable and fruit salad) for the "dressing" job instead.
A Honey-Mustard Vinaigrette does not really work in this case. What do you think?
Arugula, Apricot, Apple, Blueberry, Mango Salad with Honey-Mustard Vinaigrette
Ingredients include a garden harvest of arugula and medley of fruits. Sometimes, to hold the vegetables together, a simple vinaigrette can be prepared.
Arugula from our garden
Honey-Mustard Vinaigrette includes whole-grain mustard, honey, extra-virgin olive oil.
Dress the vegetables using the vinaigrette, then top with fruits and lightly toss in the fruits with the dressed vegetables.
Personally, I would do without the vinaigrette next time as there is too much complexity. The different fruits groups such as stone fruits (apricots), berries (blueberries), apples and mangoes have their own distinct flavors that very much work well together with the garden greens, but the vinaigrette is just an overkill. I will keep the vinaigrette dressing solely for vegetables in future.
Sharing this with Souper Sunday and Hearth and Soul.
Tag: vegetable fruit salad, salad
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