23. Make or bake on thing from each cookbook- 100 Recipes Every Woman Should Know

24 Jul

I’m not a fan of wussy salads.

You know, the fussy, frilly, wimpy ones that cost $12 and don’t really fill you up. There are so many of them out there! They look really pretty, but they’re more show than anything else. And while I’m a fan of nice preparation, if I’m ordering salad, I need it to have oomph. I don’t want to be hungry at the end of it. Especially if I’m spending that much money.

This salad looks fancy, it really does. I think it’s the grapefruit. Hefty salads don’t usually have grapefruit, do they? But it’s surprisingly not wussy, probably due to the dressing. And the fact that I added avocado because I love me some avocado. Oh, those healthy fats. Don’t add it if you don’t want to, really, it’ll still be ok.
Can we talk about this cookbook for a second? Ridiculous name aside, I really like it. I was skeptical because 1) there are no pictures and 2) it’s put together by a magazine. It’s not fancy or complicated, but many of the recipes use ingredients that you probably have in your kitchen already, or that are really easy to get. I haven’t used it a whole lot, but after this salad (which would have taken 3 minutes, had I known how to segment grapefruit), I’ve decided that I like it. And despite the semi-sexist title, the recipes really don’t have to be women-only.

Make this salad. If nothing else, it doesn’t require you to turn on your stove in this disgusting weather.

It’s All About the Dressing Salad

Serves 2

Adapted from 100 Recipes Every Woman Should Know


1 bunch or bag of arugula or other mixed greens

1/4 cup red wine vinegar

1/2 teaspoon Dijon mustard

1/2 teaspoon sugar

1 shallot, minced

1 teaspoon salt

1/2 teaspoon pepper

1/2 cup or a little less olive oil

1 grapefruit, segmented (can also substitute tangerines or blood oranges)

1 avocado, diced


1. Wash the arugula or lettuce and dry thoroughly. Put in a large salad bowl.

2. Whisk together the red wine vinegar, mustard, sugar, shallot, salt, and pepper. Drizzle in the olive oil and whisk to combine.

3. Drizzle some of the dressing over the greens. There will be more than you’ll need, unless you like your salad swimming in dressing.

4. Arrange grapefruit and avocado on top. Divide on plates and eat.

30 days until 26


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