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
Cucumber
Carrots
Purple Bell Pepper
Dressing:
Olive Oil
Honey Dijon Mustard
Balsamic Vinegar
Directions:
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!