Hey KS fans,
I declared this week SALAD WEEK! Why you ask? No special reason other than I have a load of vegetables in my fridge after my recent trip to Delicious Orchards (my local farmers market) and I gotta get rid of some of them ASAP!
Am I the only one that gets hypnotized by the smells & colors of a gloriously displayed Produce section? (my husband Dov is seriously considering rehab – he sees the credit card bills – he sometimes wishes I was buying jewelry and clothes – he thinks he would get away cheaper!)
So to make sure NO VEGETABLE GETS LEFT BEHIND – Monday night’s Supper is the official start to Salad Week with our first salad – THE LEFTOVER SALAD w/ red wine honey Dijon dressing
The Leftover Salad is simply that – A salad I threw together using the leftover roast I made this past Shabbat weekend. The roast was delicious hot Friday night – but I love it cold the next day and it goes really great in this savory-sweet salad I make.
The combination of hot sautéed mushrooms and onions with sweet tangy black grapes and salty roasted pistachios is a real winner. I top it off with my super-fast and easy red wine honey Dijon mustard dressing and I have a winning dish every time! This salad is great as a meal onto itself and usually I serve it with the leftover chicken soup from Shabbat. Not being the biggest fan of leftovers I almost never serve them - But this “reinvented” roast Salad is so delicious – I sometimes hide some meat away – just so I can make this salad the next day!
The Leftover Salad
Leftover Roast, slices
1 small onion, diced
1 cup sliced button mushrooms
1/2 cup sliced black grapes
1/4 cup whole pistachios
1 package Spinach Leaves, rinsed and washed
For the dressing
1/4 cup good red wine
2 tbs dijon mustard
1 -1 1/2 tbsp. honey
Plate the cold washed Spinach on your salad serving tray.
In a skillet on med-high heat sauté your onions and mushrooms in a little olive oil (1tbsp.) till wilted and soft. Add the grapes mix with the onions and sauté for another minute or so. Then add the nuts and mix well and cook till slightly toasted. Remove from flame and lay over the spinach. Then add your sliced roast on top.
In the same dirty skillet as the onions, deglaze your pan with the red wine and let cook down for a minute or so. Add the mustard and mix with a whisk well until mustard has basically dissolved. Then add the honey and mix again till combined. Pour over your salad and serve.
Tip: this salad also works well with leftover chicken or veal !
See How It Tastes – THE LEFTOVER SALAD NOW