A Simple But Scrumptious Salad

On Mother's Day this year, my kids gave me gifts and cards, and my husband spoiled me. Really spoiled me.

He brewed coffee and made me a mimosa. That was followed by brunch - a yogurt parfait, scrambled eggs, bacon, and toast.  

I spent the afternoon doing things that I wanted to do: a little blogging, some reading, and enjoying the nice weather outside.  I'm really not trying to make you jealous, but my husband even washed and waxed my car!

Have I mentioned that my husband likes to cook? Not only does he enjoy cooking - he is a very good cook! Although I'm the primary meal-maker in our family, he often likes to fix breakfast, and sometimes prepares dinner on the weekends.  Yes - I am very lucky.

The offer was made to make dinner on Mother's Day. A nice bottle of wine with cheese and crackers, followed by a salad, steamed clams, and crunchy bread.  As I said - I'm very lucky!

On Mother's Day, my husband made this salad without mushrooms, but decided the next time he made it to add them.

The whole meal was perfect, but it was the salad that I raved about the most.  I liked it so much, we've
had it again (twice) this week.  So simple and quick to prepare, but beautiful and delicious. 

Things don’t always have to be complicated to be special. This salad is proof of that. In fact, it may even be a stretch to call the instructions for it a “recipe.” But, like the famous Iceberg Wedge Salad, the simplicity of the ingredients and the need to slice through the lettuce leaves with a knife and fork are part of its charm.

The structure of this salad is based on my husband's memory of a ceasar salad he had once in a restaurant. I believe the ingredients were determined by what was in our fridge.  And they were perfect.

My husband has given me permission to write down and share with you how he makes this simple salad.  I suspect you will like it just as much as we do. 

A Simple But Scrumptious Salad

Printable recipe, Click Here.

Ingredients

Small, crisp romaine lettuce leaves, rinsed and dried (3 to 5 per person)
Red, yellow, or orange bell pepper, sliced into thin long strips
White or cremini mushrooms, cleaned and sliced thickly (optional)
Vinaigrette*

Method

On individual salad plates, arrange the romaine lettuce leaves side-by-side.
Along the center of each leaf, place a strip or two of red pepper
Sprinkle a few slices of mushroom into each leaf (if desired)
Drizzle with vinegarette.
Add shredded Parmesan, salt, and freshly ground pepper, to taste.

*Note:

• My husband used Safeway Select Basil & Sun Dried Tomato Vinaigrette. It was delicious, but feel free to substitute your favorite brand or homemade vinaigrette.
• Mushrooms are optional, but add lovely texture and taste, if you like them!

The next time you need an elegant and delicious but easy to prepare salad, this might be the perfect one.

Orange, yellow, red or any combination of bell pepper slices is nice!

Hint: 

Print this recipe and leave it where it can be found. 

Perhaps a person in your life will make this salad for you, too!

Do you have a favorite salad recipe?

This post may be linked to one of the great link-up parties I follow and list on my blog. Check them out!