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Indian Food Rocks

Indian_salad_3

Somehow I've become known among my group of friends for my salads. You have no idea how much that makes me laugh inside. People ask me for my recipes and I'm thinking to myself, if you only knew that I hardly ate vegetables for six years - pretty much from the time I moved out of my parents house and in with Matt. I think that was even part of my dad's toast at the wedding: "Matt's a good guy. He helped Nathalie with her self-imposed math block and got her to eat her vegetables."

At first I only made two salads repeatedly. Then I started experimenting with my own funky combinations. It felt safe I guess, if I fuck it up, it's just lettuce, right? Recently I realized I'd gotten into a little rut, though, making the same versions of my creation to take to every dinner party and casual gathering. So when a friend invited us over for Indian Food the other night I decided to try something new. But what the hell goes into an Indian salad? Helllllooo Google. I searched for Indian salad ingredients and wandered over to this cool website: Indian Food Rocks. I tried making her Spring Salad. It was super easy and cheap to make. And it turned out pretty tasty. Except that I still hate beets. Luckily, everyone else seemed to like them.

Spring Salad

1 bag (8 oz) spring greens

1 can mandarin oranges

1 can beets, cut into thin slivers (or use fresh boiled beats)

1/4 cup red onion, thin sliced

1/2 cup sliced almonds

1/2 cup Kraft's Light Raspberry Vinaigrette (I used Newman's Light Raspberry and Walnut)

Drain the mandarin oranges, reserve 2-3 Tablespoons of the juice to add to the dressing

1. Toss all ingredients together

2. Mix in the dressing

3. Done Deal

To read a cool blog and get more yummy recipes like this check out Indian Food Rocks.

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