Big Green Salad Moroccan-Inspired, Sort Of

Dinner Party SaladI’m not claiming this to be a “Moroccan Salad.” It is a good example of how to contribute to a dinner party. Friends Chris and Patricia (she’s the chef blogger at Fresh Food in a Flash – and photographer that night) hosted. Patricia was marinating meat in “Moroccan seasonings,” so I said we’d bring salad. Then I hit cookbooks to figure out what that meant…

The inspiration I was seeking was what ingredients to combine into a salad that Larry would love. Larry loves greens. And I love Larry. So, the end result was closer to California-Moroccan-inspired. I figured if I threw enough healthy things together, added a dressing with complimentary flavors, I could bamboozle the group. Seemed to work.

For the dressing, I ended up NOT writing down final measurements because as I tasted, I tweaked to taste. Earlier in the day, I prepped everything at home, chilled, then assembled at Patricia’s. Good Salad.

Salad:

  • Organic mixed baby greens
  • European cucumbers, sliced thinly
  • Granny Smith apples, peeled and sliced thinly
  • Grape tomatoes, halved
  • Artichoke hearts
  • Fresh walnut halves
  • Hearts of palms, cut into one-inch pieces
  • Grated parmesan cheese

Dressing: start with these measurements, then taste and adjust:

  • 1/4 cup orange marmalade
  • 2 to 4 tablespoons cider vinegar
  • 2 to 4 tablespoons Pear Flavored Balsamic Vinegar
  • Kosher salt
  • Fresh cracked pepper
  • 1/2 cup+ of virgin olive oil

Blend all together, then start tasting.  Add more of anything that appeals to you. Bring to the party in a glass jar with tight fitting lid.

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1 Deena @ stay at home FOODIE December 8, 2011 at 9:20 pm

Love that you threw in all of those fruits and veggies. The salad sounds delicious, regardless of whether or not it was truly “Moroccan”.

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