Saturday, July 21, 2012

The Recipe Redux: Summer Currant salad with Honey Balsamic Vinagrette

This month's Recipe Redux theme was "Beat the Summer Heat with No Cook Meals."  This is right up my alley because lately I just haven't wanted to use my oven.  In fact, I re-named our toaster oven the "roaster oven" because I've been using it to roast vegetables instead of using the big oven.
Using the big oven turns our apartment into more of a furnace than it already it. It's a pretty good compromise because it uses less energy to heat it up, and it doesn't affect the temperature in the kitchen as much as the oven does.

This recipe challenge takes it one step further, and doesn't require any cooking at all!  Just a few chops here, a few grates there, and a whisking at the end to make the dressing.  Simple as that!

Salad Ingredients:
Baby Spinach
Walnut nuggets
Red Currants
Purple Bell Pepper

Olive Oil
Honey Dijon Mustard
Balsamic Vinegar

Wash all veggies and spinach
Chop up the veggies into desired sizes
(I use a cheese grater for the carrot slices)
Remove red currants from stems and sprinkle over the salad

To make the dressing:
Combine 2 tbsp Honey Dijon with 2 tbsp Olive oil, and 2 tsp Balsamic Vinegar
Whisk together
Pour dressing over salad and enjoy!
This was a fun salad to make (and eat) because it's so colorful.  I love the purple bell peppers I got from my CSA, and the red currants are a flavorful addition to the salad.


  1. Love the use of currants! What a great idea!

  2. So pretty with those currents which I rarely use - but will be on the lookout for now. Great to have you on board with ReDux!

  3. Thanks! and yes, I'm very glad to be on board! Can't wait for next month's theme :)

  4. I make a homemade dressing very similar to this, except I use rice vinegar and no olive oil. Yours looks yummy and beautiful!

  5. Thanks!! that sounds tasty too, I'll have to try it. :)


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