Monday, April 9, 2012

Fresh salad greens with candied walnuts

We spent Easter vacation in New Orleans, which was delightful, but it meant a lot of eating and drinking. We got home late Sunday, so I used today, the Monday after Easter, to catch up on some domesticity and to prepare for a week of healthier eating.

Both my arugula plant and my spinach began to bolt, so I chopped them off and prepped the greens for a week's worth of salads. Knowing this salad-making was somewhere on the horizon, I baked up some candied walnuts the last week.  SO EASY!

In addition to exploding lettuce plants, we returned home to find a half loaf of stale bread. Any time our bread gets a little stale, I chop it into cubes, drizzle some olive oil, and toast it into croutons. Again, SO EASY!

Thus, the salad pictured below contains fresh arugula, fresh spinach, homemade croutons, candied walnuts, dried cranberries, blue cheese, red onions, and some other fresh goodies (celery, cucumber). A simple olive-oil and balsamic vinaigrette dressing finished it off. It was a perfect combination. Even Travis really enjoyed it!

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