Get excited. About salad. On a Monday.
We can do this.
In a purely rational sense, there’s just no other day for it.
On Tuesdays we’re kinda sorta pulling our hair out because the weekend will never happen. I mean…FOUR.DAYS.AWAY. Might as well be a lifetime.
By Wednesday we feel like we deserve a reward for getting halfway through. (Breakfast margaritas? Yes.)
Thursdays are just so close yet so far.
And Fridays are all about the celebratory cupcake. Salads are the last things on our mind, unless by salad you actually mean brie with strawberries and arugula. Truth.
Weekends are just a reckless abandon eating free-for-all.
So, cliche as it is, Mondays are it for salad-induced joy.
And given that we have five days of probably-non-functional experiments ahead of us…we have to learn to get happy about the little things.
Things like crispy bits of pita croutons.
Sweet and crunchy bites of bell pepper mixed with sweet and juicy bites of cherry tomatoes.
A tangy delicious dressing made with mustard we only just realized was expired…a week later…when our boyfriend tried to use it as a fry dipping sauce and actually took the time to read the label, which some of us never rarely do.
I mean, really. Who could have even known that mustard has an expiration date on it. Am I right?
And yes, we all think it’s a bit odd that he was using mustard for dipping his French fries, but when you consider that both mayo and ketchup make me gag upon sight, then you’ll understand why it was either that, hoisin sauce or sriracha.
I, personally, would have gone with the latter but some of us have the heat tolerance of a three year old.
Anyways. I probably would have never made this had it not been for one of my favorite bloggers, Ashley of Big Flavors from a Tiny Kitchen, giving it such a rave review.
So now I feel like I need to spread the salad love.
Go forth! And get this into your Monday. It will make it so much better.
One year ago…Margarita Cupcakes
Two years ago…Caprese Sticks and Homemade Marshmallow S’more Sticks, Chocolate Turtle Bean Tostadas, Blackberry Lime Bread Pudding
Three years ago…Crispy Gnocchi with Green Beans and Peas, Portobello Mushroom Sandwiches with Tahini Sauce
Four years ago…Pea and Chicken Risotto, Linguine with Red Peppers, Green Onions and Pine Nuts
serves 4-6, adapted from Cooking Light June 2013
For the dressing:
- 4 tsp cider vinegar
- 2 tsp honey mustard
- 2 tsp fresh lemon juice
- 1/2 tsp ground sumac
- 2 garlic cloves, minced
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 6 tbsp extra virgin olive oil
For the salad:
- 2 (6-inch) pitas, torn into bite-sized pieces
- 1 pint cherry tomatoes, halved
- 1 cucumber, sliced
- 1 red bell pepper, diced
- 1/2 cup chopped parsley
- 1/4 cup chopped fresh mint
- 5 oz arugula
- 1 (15 oz) can black-eyed peas, rinsed and drained
- Preheat the oven to 400.
- To make the dressing, whisk together the vinegar, honey mustard, lemon juice, sumac, garlic cloves, salt, and black pepper. Gradually drizzle in the oil, whisking constantly.
- To make the salad, arrange the pita in a single layer on a parchment-lined baking sheet. Bake for 7 minutes, stirring after 4 minutes. Cool completely.
- Combine the tomatoes, cucumber, bell pepper, parsley, mint, arugula, and black-eyed peas in a large bowl. Add in the toasted pita and dressing, tossing to coat. Serve immediately.