I don’t know about you, but I am so ready for summer to end and autumn to arrive! Temperatures are still in the mid-90’s as August is ending, and we are on our sixth week without a drop of rain! On the plus side, we haven’t had to mow lately, or pick the garden as it is all dried up!
Our supper hour has been pushed back with the arrival of high school volleyball season. After evening practices or games we are all ready to sit down for a meal together. With the days still so hot, I have tried to prepare filling meals that won’t weigh us down.
I love experimenting with flavors, and a salad is such an easy way to do so. Who would’ve ever imagined vegetables and fruit would mesh so well together. With my craving for autumn I came up with a fabulous chopped salad for supper earlier this week that takes some of my favorite fall ingredients and made a very satisfying supper for all of us. It was also quick to prepare as I used a chicken from the local deli to help out.
For this autumnal salad you need 2 bags of romaine lettuce (chopped); 1/2 of a rotisserie chicken, diced; 1 large granny smith apple, washed and diced; 2 barlett pears, washed and chopped; 1/2 cup dried cranberries, 3/4 cup chopped crispy bacon; feta cheese; croutons if desired.
Mix together all of the ingredients, and serve with a light dressing like a white wine or champagne vinaigrette. You definitely don’t want to overpower these flavors.
Here is my “go-to” vinaigrette recipe:
1/4 cup white wine vinaigrette
1 Tablespoon Dijon mustard
1 shallot finely chopped
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1 cup olive oil
Whisk together the first five ingredients, then slowly whisk in the olive oil to mix well. Drizzle over your salad and enjoy!
There you have it: ease, flavor, and satisfaction all in one dish.
Now that makes for one happy mom!
I am linking up with A Musing Potpourri’s end of summer celebration today.