Monday, July 05, 2010

Rustic Salad Redux
I've had the Rustic Salad at Dexter's a few times. Both at the Winter Park location and at the Thornton Park eatery. It's a brilliant combination of mixed greens, grilled veggies and a bit of goat cheese, served with a creamy dressing that brings out the best in all the individual components.

With small amounts of leftovers hanging about, I thought I'd do a pseudo version. Not nearly as good, but still a wonderful combination with a variety of veggies, lightly cooked, served with fresh greens, a lively dressing and no cheese.

In this case, spinach and romaine with a dusting of sunflower seeds and a side serving of fat free fresh raspberry dressing. I chopped the greens, which might not have been the best move. It tasted fine, but the presentation left something to be desired. Simply torn leaves might be a prettier option.

Asparagus, green beans, yellow squash and fingerling potatoes

Raspberry Vinaigrette (fat free)
adapted from Jill Nussinow, The Veggie Queen
1 cup fresh raspberries
1 Tbs balsamic vinegar
2 Tbs apple cider vinegar
2 Tbs filtered water
2 tsp Agave Nectar
2 tsp Dijon mustard
Freshly ground pepper, to taste
Combine all ingredients in food processor and blend well.
Will keep covered in fridge for 5-7 days.

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