Keeping with the summertime theme, we had this beautiful salad for dinner last night.

Last night was leftover night. Quickstep had his panini and we had some leftover swordfish with the wonderful orange ginger sauce from Sunday night. So, a salad seemed in order. Salads are always so nice and we seem to take them for granted. They are vibrantly colored, cool and refreshing, light and flavorful with a nice delicate crunch from the lettuce. This salad had a nice peppery bite from the garden fresh arugula. We haven’t had a salad dinner for a while and we love salads and homemade vinaigrettes. They are also a great way to use leftovers and clear your refrigerator. 🙂 Of course, you don’t have to have leftovers to make this salad. Hopefully, this post will inspire you to make an entree salad. You will be glad you did.

Ingredients

For the Vinaigrette

• 1 naval orange, juiced
• 1 Tbsp fresh ginger, grated
• 1 Tbsp plumb vinegar
• 1 Tbsp sesame seed oil
• 1 Tbsp honey
• 1/2 cup oil

For the Salad

• 2 cups romaine lettuce, torn
• 1/2 cup cabbage, shredded
• 1/2 cup red onion, thinly sliced
• 1 cup fresh arugula
• 2 roma tomatoes, sliced
• 2/3 cup French feta cheese
• 2 swordfish filets, 6 oz each, seasoned with salt and pepper, grilled and thinly sliced

Instructions

For the Vinaigrette

Add everything to a small blender or bowl and emulsify. Set aside.

For the Salad

Build the salad layering the lettuce, arugula, cabbage, red onions, roma tomato slices, and feta cheese. Season all of it with a little finishing salt. Place the thinly sliced swordfish on top, fanning the fish across the top of the salad. Drizzle 2 Tbsp of vinaigrette (or to your taste) on top of the salad. Serve and enjoy.