Lightly toss the lobster, jicama, red pepper, and papaya with
enough of the vinaigrette to bring it together, being careful to not drown the lobster.
Add chopped parsley and Parmesan shavings to the couscous and add just
enough of the vinaigrette to lightly coat ingredients.
Not exact matches
Since I already said wanting something was a good
enough reason to make it I dusted off my old recipe, polished up a few
of the ingredients, and created this Mediterranean Pasta Salad with Homemade Meyer Lemon
Vinaigrette.
The lemon in the
vinaigrette really cuts the fattiness
of the salmon, and the salad has
enough going on to make the meal well - rounded.
This Brussels Sprouts Salad with Fennel Garlic
Vinaigrette has become a recent obsession
of mine and mostly because I can't get
enough of fennel these days.
This salad is full
of festive colors and is sturdy
enough to sit out for a while after being tossed in the
vinaigrette, so it's perfect for bringing to a Thanksgiving potluck.
Note: The
Vinaigrette part
of this recipe makes
enough for the salad plus a bit leftover.
A well - balanced
vinaigrette, with just
enough acidity from the vinegar to counter the velvet luxury
of the olive oil, and just the right tang from the mustard to counter the heat from the pepper, is crucial here.
I can't get
enough of this kind
of salad; handfuls
of kale and spring greens with
enough variegated debris to make it interesting, doused with a punchy, sour
vinaigrette.