"Butterhead
Lettuce & Walnut Salad with Raspberry-Walnut Vinaigrette" (page 50) is
a wonderful starter salad for any meal, especially when both butterhead lettuce
and raspberries are at peak freshness. The list of ingredients is short: lettuce,
walnuts, onion, and raspberries, topped with a vinaigrette of blended raspberry
jam, vinegar, and walnut oil. (I substituted ¼ cup water for the oil, and in
order to thicken the dressing up a little, I added 1/8 teaspoon of guar gum as
well.) There is the theme of twos going on here - two kinds of raspberry (fresh
and jam), and two kinds of walnuts (fresh and oil). I love how so many of these
recipes use a food in its various stages and this salad is an example of that
concept.
Keeping it "McDougall Friendly"
checklist:
ΓΌ Omit the ¼ cup of walnut oil in the
vinaigrette and use water instead. Thicken
with a bit of guar gum if desired.
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