I can’t take credit for this salad — it’s my friend Kelly’s creation.
Last week we went to her house for dinner and I was supposed to bring dessert.
Life happened, I got busy, and I didn’t make the dessert. So I grabbed store-bought cookies. Yes, store-bought. I don’t usually like them unless they have peanut butter — then I can eat way too many.
Of course I bought peanut butter cookies. The worst part? I ate two on the way to her house. I arrived with a box that was supposed to hold a dozen cookies but really had ten.
What can I say? I was hungry. I promise I have some class.
Kelly, meanwhile, had spent the day cooking and made this fresh, delightful salad.
And if I — a self-proclaimed salad skeptic unless it includes bacon or cheese — say a salad is great, you can believe it’s really good.
This salad doesn’t rely on bacon or cheese, yet it’s addictive. When I asked Kelly what made it so delicious, she revealed two simple secrets: balsamic vinegar and brown sugar. The kind of sugar that somehow feels slightly healthier because it’s brown.
I liked it so much I made it again the next day. Yes, I ate salad two days in a row.
Brown Sugar Balsamic Salad
6 cups romaine lettuce
1 cup sliced strawberries
1 red delicious apple, sliced
1/2 cup balsamic glazed walnuts (recipe below)
Brown sugar-balsamic dressing
Combine the romaine, strawberries, apple slices and glazed walnuts in a large bowl. Toss lightly with the brown sugar-balsamic dressing until everything is evenly coated. Serve immediately so the walnuts stay crisp.
Balsamic Glazed Walnuts
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
1/2 cup walnuts
In a small saucepan over low heat, combine the balsamic vinegar and brown sugar, stirring until the sugar dissolves. Add the walnuts and stir to coat them evenly. Spread the coated walnuts on wax paper or a lined tray and allow them to dry for about an hour. Once dry, break apart any pieces that stick together and store in an airtight container until ready to use.
Brown Sugar Balsamic Dressing
1/2 cup olive oil
1 tablespoon balsamic vinegar
1 tablespoon brown sugar
Whisk the olive oil, balsamic vinegar and brown sugar together until the sugar dissolves and the dressing is smooth. Alternatively, combine the ingredients in a jar, seal it, and shake well. Taste and adjust the sweetness or acidity to your preference.
Does it still count as a salad if the only vegetable is romaine? I vote yes — especially when it tastes this good.