This super simple recipe from around my french table, went together fast. I used ingredients I had in the pantry. All except the herbs, those I bought the day I made the salad. The combination of dry fruit, nuts, and chopped herbs made each bit a flavor sensation. And it makes a lot.
The recipe is flexible. I used dry cranberries, golden raisins and some of those figs. For the nuts/seeds, I used the last of my sunflower seeds and slivered almonds. The dressing was very subtle. I think the next time I will add the zest of one lemon to the mixture. For herbs I used parsley and basil. I can taste the basil, but not the parsley. And the spoonful of plain yogurt was a nice bitter contrast to the sweetness in the dry fruit. Again this is a great recipe from French Friday's with Dorie.
It seems a lot of us used dried cranberries :)
ReplyDeleteI used your same fruits! The only thing was that I ate my figs before they made it into the salad. Bad Adriana! I also loved the contrast the yogurt made with the sweet fruit and the vinaigrette.
ReplyDeleteI thought the dried cranberries were nice in this one. I also thought the tang of the yoghurt was lovely.
ReplyDeleteI agree...we loved it too and it is nice to use mostly stuff you have in the pantry.
ReplyDeleteLemon zest would be a nice addition to the dressing. I used dried cranberries, too, along with some dried blueberries. I like having recipes like this that are healthy and almost infinitely variable.
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