My wife created this out of thin air one night when we needed to throw together a quick dinner to counteract the rich foods we had been eating all weekend. The original was made with red pepper, onion, and mushrooms, I think. Every time it got made afterwards something new was added, always with whatever is fresh and in season at the time. Fresh corn, sliced cucumber, cherry tomatoes, grilled asparagus, red onion, goat or feta cheese and lately…rotisserie chicken.
Things got added but never taken away, and now it resembles something closer to a vegetable explosion than a salad.
The veggies are great, don’t get me wrong, but they’re not what makes this so delicious.
This is not a dressing I would have gone hunting for and I’m not exactly sure how or why it was picked out to begin with (must have been wife), especially given the name. “Champagne Pear” doesn’t exactly scream “great flavor combination” to me. Absolutely makes the salad, though.
- 1/4 red onion
- 1 red bell pepper, chopped
- 4 oz cherry tomatoes, halved (or 1-2 medium tomatoes, chopped)
- 1/2 cucumber, sliced thin
- 5-6 white or brown mushrooms, sliced
- 10 asparagus stalks, grilled and chopped into 2-in pieces
- 1 ear of corn (boil for 3 min, then shock in ice water and cut off the cob)
- 4 oz goat or crumbled feta cheese
Pick your lettuce, I go with 2/3 mixed greens mixed in with 1/3 spinach