The weather here in west Michigan was shockingly warm last week. It put me in the mood for a tasty salad from the garden. But, since it was the middle of March, my garden hasn’t really done much yet – and probably won’t until I plant some more seeds.
This meal came together pretty quickly, which I appreciated because I had James at work with me, which is fun but can make for a long day. I didn’t follow a recipe, but just figured it out as I went. I didn’t take notes, either, so here’s what I think I did. I forgot to get the bacon out of the freezer, but I’m sure it would have been a wonderful addition.
- 1 chicken breast, chopped and cooked
- 1 large handful of walnuts, chopped
- 2 small apples, chopped
- 2 bowls of salad greens – we put the greens right in the bowls we’re going to use to eat
Kip was put in charge of the dressing and I think he followed the rule of thumb to use 3 parts oil to 1 part vinegar and I told him to add 1 tablespoon of honey. The vinegar was a white balsamic vinegar with peach flavors from Old World Olive Press. Not surprisingly, the dressing ended up too sweet. The tablespoon of honey is for a much larger batch of dressing than Kip made, so I added a tablespoon of balsamic vinegar.
Usually I would think apples, walnuts, and peaches might be an odd combination, but the weather had me in a summer mood, so if the only way I could have peaches was as dressing on my salad, I was going to go with it. I’m not sure if I should call it adventurous or admit I didn’t think about the apple / walnut / peach combination. Either way, it was great.