I love having a creative salad on Saturday for lunch. I have the extra time to put together a dressing and use more unique ingredients. I had pickled some beets earlier today, so decided to make use of some of the leftovers for a salad.
- 1 head of romaine lettuce, chopped (I’m sure arugula or spinach would also work well)
- 1 roasted beet, sliced and cooled
- 1 avocado sliced
- 1 grapefruit, segmented
- 2 tbsp crumbled feta (or more to taste of course!)
For the dressing, I used the following recipe, which is a staple. This is my default recipe – I rarely buy store bought salad dressing, because this is so much tastier.
- 1 tsp brown mustard
- 1 lemon, juiced
- 1 tsp olive oil
- 1 shallot chopped (I used the shallot I had roasted with the beets)
- pepper to taste