I’m in Portland for a couple days, celebrating early Christmas with my family. (Yes, that is a U of O football ornament front and center. Every single person in our family was a Duck for at least a quarter and we have high hopes for the National Championship game).
Around here, Christmas means cookies…
snow (which fortunately didn’t stick!)
candles from when my mom was a kid (not sure why they look so creepy here)
and maybe some more cookies
As much as I love stuffing myself with cookies (my sister made all of them and she is an insanely good baker), sometimes I just need vegetables. And look, they can be festive too!
I first made this salad for my work Christmas part and although it’s pretty basic, it’s delicious and brightly colored and perfect for Christmas (even if the tomatoes aren’t exactly seasonal. Oops). I have a basil plant in my kitchen so it was easy to include fresh basil, but I realize that can be a challenge this time of year so it’s not absolutely necessary.
one head of romaine lettuce, large outer leaves removed
a few handfuls assorted cherry tomatoes (a mix of red and yellow is good)
a few tbsp fresh basil, thinly sliced
1/2 red onion, thinly sliced
1-2 ounces crumbled feta
2 tbsp minced roasted red pepper
3 tbsp olive oil
2 tbsp balsamic vinegar
1/2 tsp dijon mustard
salt and pepper
Cut the head of lettuce crosswise into 1″ pieces. Wash and drain thoroughly, then place in a large bowl
Slice the tomatoes in half and add to the lettuce.
Rinse the red onion slices under cold running water and drain well.
Toss the lettuce, tomatoes, basil, onions, feta, and red peppers together.
Whisk the olive oil, balsamic, mustard, salt and pepper, and add to the salad (you may not need to use all of it). Toss well and then serve.