Sorry I am so late on this Monday Morning! I got home late from Los Angeles late last night. I spent one day there (flew in early in the morning and out in the evening!) where I had spent the day at the IACP conference. I got to speak with my dear friends Gaby and Catherine about the process building a brand and a business. Obviously I hauled a whole suitcase of Heathermade Chewy Ginger Molasses Cookies down to share! (By the way- they totally stopped me in security on the way back up with my empty suitcase and I just opened it and showed them the sugary cookie crumbs as way of explanation.)

I think people really enjoyed the cookies- the resounding feedback seems to be that no one can believe that they are GF and vegan. I have to admit, I have eaten way more than my fair share in the last week. If you want your own delicious treat head down to your local Costco!

Butter Lettuce salad with pickled red onion, toasted walnuts and mint vinaigrette from heatherchristo.com

 

So now I am running on empty (well, except for all the cookies of course). And what is best to eat when you are running low? (I know you want to know, because I suspect we are all feeling this way.) Easy, fresh and beautiful food which happens to be my specialty! Tonight when you start to fret about what to make, make Greek Chicken and Potatoes and this gorgeous salad. Hands down- your family will be THRILLED! They will lick their plates and ask for more- I guarantee it!   Butter Lettuce salad with pickled red onion, toasted walnuts and mint vinaigrette from heatherchristo.comThe Greek Chicken and Potatoes is a no brainer- always the most favorite recipe ever on the blog. And I always say to serve it with a green salad. Well which green salad?…. this one.

The mint vinaigrette is such a fresh and light addition to the delicate buttery greens. Then you have toasty walnuts and peppery radishes adding crunch and richness as well as the wonderful sweet and sour pickled onions. And the whole thing just comes together looking so pretty!! Ok- please let me know if any of you whip this up- I have to know if the combo meal is a hit!

Butter Lettuce salad with pickled red onion, toasted walnuts and mint vinaigrette from heatherchristo.com

Butter Lettuce Salad with pickled red onion, toasted walnuts and mint vinaigrette
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Pickled Red Onions
  • ¼ cup red vinegar
  • 3 tablespoons sugar
  • ¼ teaspoon kosher salt
  • 1 small red onion, thinly shaved into rounds
  • Mint Vinaigrette
  • 1 clove garlic
  • 1 cup fresh mint leaves
  • 1 tablespoon agave
  • 3 tablespoons rice vinegar
  • ¼ cup olive oil
  • kosher salt
  • Salad
  • 2 heads butter lettuce, torn into bite sized pieces
  • 1 cup radishes, thinly sliced
  • ⅓ cup toasted walnut pieces
  • ¼ cup chives, cut into 1 inch pieces
Instructions
  1. To make the pickled red onions:
  2. Place the thinly shaved red onions in a bowl.
  3. In a small pan combine the vinegar, sugar and salt and simmer for 2 minutes until the sugar is dissolved. Pour the liquid over the onions, stir and cover with plastic wrap or another dish. Stir occasionally and let the onions sit at least 15 minutes.
  4. To make the mint vinaigrette:
  5. Combine the garlic, mint, agave, vinegar and oil in a blender and puree on high. Season to taste with kosher salt.
  6. Assemble the salad and add the red onions to the top and then drizzle with the vinaigrette.

 

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Sorry I am so late on this Monday Morning! I got home late from Los Angeles late last night. I spent one day there (flew in early in the morning and out in the evening!) where I had spent the day at the IACP conference. I got to speak with my dear friends Gaby and Catherine about the process building a brand and a business. Obviously I hauled a whole suitcase of Heathermade Chewy Ginger Molasses Cookies down to share! (By the way- they totally stopped me in security on the way back up with my empty suitcase and I just opened it and showed them the sugary cookie crumbs as way of explanation.)

I think people really enjoyed the cookies- the resounding feedback seems to be that no one can believe that they are GF and vegan. I have to admit, I have eaten way more than my fair share in the last week. If you want your own delicious treat head down to your local Costco!

Butter Lettuce salad with pickled red onion, toasted walnuts and mint vinaigrette from heatherchristo.com

 

So now I am running on empty (well, except for all the cookies of course). And what is best to eat when you are running low? (I know you want to know, because I suspect we are all feeling this way.) Easy, fresh and beautiful food which happens to be my specialty! Tonight when you start to fret about what to make, make Greek Chicken and Potatoes and this gorgeous salad. Hands down- your family will be THRILLED! They will lick their plates and ask for more- I guarantee it!   Butter Lettuce salad with pickled red onion, toasted walnuts and mint vinaigrette from heatherchristo.comThe Greek Chicken and Potatoes is a no brainer- always the most favorite recipe ever on the blog. And I always say to serve it with a green salad. Well which green salad?…. this one.

The mint vinaigrette is such a fresh and light addition to the delicate buttery greens. Then you have toasty walnuts and peppery radishes adding crunch and richness as well as the wonderful sweet and sour pickled onions. And the whole thing just comes together looking so pretty!! Ok- please let me know if any of you whip this up- I have to know if the combo meal is a hit!

Butter Lettuce salad with pickled red onion, toasted walnuts and mint vinaigrette from heatherchristo.com

Butter Lettuce Salad with pickled red onion, toasted walnuts and mint vinaigrette
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Pickled Red Onions
  • ¼ cup red vinegar
  • 3 tablespoons sugar
  • ¼ teaspoon kosher salt
  • 1 small red onion, thinly shaved into rounds
  • Mint Vinaigrette
  • 1 clove garlic
  • 1 cup fresh mint leaves
  • 1 tablespoon agave
  • 3 tablespoons rice vinegar
  • ¼ cup olive oil
  • kosher salt
  • Salad
  • 2 heads butter lettuce, torn into bite sized pieces
  • 1 cup radishes, thinly sliced
  • ⅓ cup toasted walnut pieces
  • ¼ cup chives, cut into 1 inch pieces
Instructions
  1. To make the pickled red onions:
  2. Place the thinly shaved red onions in a bowl.
  3. In a small pan combine the vinegar, sugar and salt and simmer for 2 minutes until the sugar is dissolved. Pour the liquid over the onions, stir and cover with plastic wrap or another dish. Stir occasionally and let the onions sit at least 15 minutes.
  4. To make the mint vinaigrette:
  5. Combine the garlic, mint, agave, vinegar and oil in a blender and puree on high. Season to taste with kosher salt.
  6. Assemble the salad and add the red onions to the top and then drizzle with the vinaigrette.