Storms, Salad and Friends

Photo via wfaa

Much of yesterday was spent with an eye on the sky, and an ear tuned to weather forecasts.

Seems like we are doing a lot of that these days.

Finally, the sun began to peek through and the clouds cleared.

I quickly threw together a salad, and scurried off to enjoy a monthly gathering with friends.

 I started with a package of spring mix salad greens, to which I added a package of baby spinach leaves.  Tossed in a handful of dried cranberries, and a can of drained mandarin oranges.

Next, was some yummy crumbled feta cheese.

I was planning on toasting some pecans or almonds, for a little crunch.  With time short, I was not sure the nuts would cool sufficiently before being added to the greens.

Instead, I happened to have a package of these.

A few sprinkled on top was perfect!

I made a salad dressing from this Junior League of Birmingham cookbook.

Guess it was a good thing to snap that photograph before serving.

I returned with an empty bowl!

Red Wine Vinaigrette

1/2 cup vegetable oil

1/2 cup sugar

3 tablespoons red wine vinegar

1/4 teaspoon salt

1/4 teaspoon pepper

Combine ingredients in a jar with tight-fitting lid and shake to blend.  Chill in freezer for 10 minutes or in the refrigerator for 30 minutes.

Add dressing to salad, mix well.

Serve immediately.

~Contributed by Lori Johnson Goodson~

This does make a sweet dressing, and I might reduce the amount of sugar next time -- or maybe not!

I just wish I had some of the salad for lunch today.

There could be more storms this afternoon, so guess I better go check that sky!

Hope everyone else is staying safe and dry.

It has been a rather wicked Spring thus far.