Las ensaladas de invierno como ésta son de temporada gracias a la combinación de sabores siempre favorita de nueces dulces glaseadas, remolacha asada y queso de cabra, que siempre están listos y disponibles. Y cuando las gambas frescas a la plancha son la guarnición, te acabas de hacer una comida entera en un bol.
Este post es en colaboración con DeLallo Foods
I love winter. I love the snow. I love the cocooning and snuggling and general laze winter allows us to justify. And while I’m still obsessively checking my Weather app and welcoming every prediction of snowfall as if it was the first of the season—thanks Punxsutawney Phil—I do have to admit I am missing myself some rays of warm sunshine. Here in Northern Utah the skies have either been weeping with snow, cloudy and gray, or seeped in a valley inversion ever since Christmas. And I have to admit, it’s starting to get to me. I’m not normally one to get the moody blues, not even a tinge of bebé blues, but I can tell that missing my source of Vitamin D (Mr. Sunshine) has been messing with my psyche. Lately I’ve been really good at keeping my head down and sort of numbly going through the motions while ignoring a lot of what else is going on around me. So if you haven’t received an e-mail back from me, fear not, you are not alone. But today, I’m ready to break the spell, even if the clouds aren’t ready to break around me. I’ve doled out my supply of supplements, I spent an extra 20 minutes on Giselle (and sadly finished the last episode of The Crown and it was.so.good!) and I made my healthyish list of meal plans for the week. And that’s why I think today is the perfect time to share this bright winter salad with spring greens. This salad is an easy one to throw together for a quick weeknight dinner or to prep ahead for weekday lunch, especially if you find yourself lunching al desko. The only prep involved is cooking up your favorite size of shrimp (I’m a large to extra large shrimp kinda gal) that you can serve warm or cold, and then mixing up one of my favorite salad dressings. It’s a simple dressing of extra virgin olive oil, white balsamic vinegar, a bit of sugar or honey, and minced shallots. The flavor of the white balsamic lends a cleaner not quite as syrupy taste as the more well-known dark balsamic. The minced shallots add just the right amount of onion flavor and a little heat, that I love. I like to keep it simple, and easily transporatable or storageable (making up my own words now), and shake my dressing in a glass canning jar. The rest of the ingredients are so easy to keep on hand or take to work, especially when using DeLallo Salad Savors. Salad Savors come in multiple flavor combos, are pre-portioned, and are ready to add to any lunch or simple dinner time feast. Good salad eating—even in the midst of winter—really is this simple, and will surely take the blues right out of your day. Check out how it all comes together in the video below. Si haces esta receta, ¡házmelo saber! Deja una calificación ⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️ en esta receta abajo y deja un comentario, toma una foto y tag me on Instagram
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Ingredientes
- 1/4 taza de nueces glaseadas
- o
- 1/2 limón
- 1 cucharada de aceite de oliva virgen extra
- 2 cucharadas de vinagre balsámico dorado
- 1 paquete de DeLallo Tangy Salad Savors (, remolachas marinadas, nueces dulces y queso de cabra)
- Para el aliño
- 2 cucharaditas de mostaza de Dijon
- 1/2 taza de remolacha marinada
- 1 cucharada de chalotas picadas
- 1 cucharadita de miel o azúcar
- 12 gambas grandes (, peladas y desvenadas sin cola)
- Para la ensalada
- 1/3 taza de aceite de oliva virgen extra
- 6 tazas de mezcla de lechugas
- 2 cucharadas de queso de cabra
- Sal Kosher y pimienta negra recién molida
Instrucciones
- Calentar una sartén grande a fuego medio-alto. En un bol pequeño, añada las gambas, rocíelas con 1 cucharada de aceite de oliva y sazónelas con sal kosher y pimienta negra recién molida. Cocine las gambas de 2 a 3 minutos por cada lado o hasta que estén doradas. Páselas a un bol, exprima el limón sobre las gambas y remuévalas.
- Colocar las lechugas en un bol grande y cubrir con las gambas, las remolachas, las nueces pecanas glaseadas y espolvorear con el queso de cabra. Rociar con el aliño y servir.
- Para el aliño
- Añada todos los ingredientes a un bol o a un tarro pequeño con tapa. Batir bien o agitar. Guárdelo en el frigorífico hasta el momento de utilizarlo.
