I have several sections in my closet...my dress-up clothes, play clothes and my shrine...my size 4 clothes that have been wrapped in a protective plastic awaiting the day I can once again fit in them...it's only been 25 years. The mister has two sections in his closet...his button down shirts and his suits. Almost every day he wears a button down shirt with a sweater and jeans. Occasionally he'll wear a suit and when he's not in his daily uniform he's in pajamas. He does not wear play clothes...no warm-ups, no sweats, no T-shirts. The mister is a fan of uniformity and so he wears the same thing every day. He also does the same thing every day...routine is his best friend. IF I want to change the routine I have to schedule it at least a week in advance...he does not like surprises, is not the least bit spontaneous and freaks out when an emergency arises. So what's my point? He's nuts. I'd just like some validation.
When I served this salad to the mister he was sorely disappointed...after all, it's different. It isn't iceberg lettuce with a teensy piece of onion, a tomato slice and PLAIN VEGETABLE OIL for the dressing...his all-time favorite (uniform) salad. No, this salad is TASTY and it's practically a meal in itself...and the dressing, well, it's sublime. Sublime. Maybe if I'd given the mister a week's notice he would have enjoyed this salad more - he could have planned for it - oh, how he loves to plan! He could have readied his taste buds for the explosion of flavor this salad has to offer...
Harvest Salad with Pumpkin Vinaigrette - Adapted from Southern Living, September 2009
2 heads Romaine lettuce, washed, dried and torn into bite-size pieces
1 lb. Spring Mix greens, washed and dried
4 stalks celery, finely chopped
1/2 cup sliced almonds or pecans
8 oz. pomegranate arils (you can now purchase these at Costco in a nice little tub!)
1 bag (6 oz.) Craisins
8 green onions
1 box (8 oz.) wild rice
Pumpkin Vinaigrette:
1/2 cup canned pumpkin
1/2 cup white wine vinegar
2 tablespoons honey
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
2/3 cup olive oil
Cook wild rice according to package directions. Drain, rinse and chill. In a large bowl combine all of the ingredients. Make vinaigrette: In a medium bowl whisk together canned pumpkin, white wine vinegar, honey, salt, thyme and pepper. Add 2 tablespoons water. Gradually whisk in olive oil in a slow, steady stream, whisking until blended. Pour pumpkin over greens and toss gently to coat. Serve immediately. Serves 10 to 12.
"Nothing purchased can come close to the renewed sense of gratitude for having family and friends." ~ Courtland Milloy
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One year ago today: Fresh Cranberry Sauce
Two years ago today: The No Tell MoTell
