Salads are always a healthy go to for dinners and lunches. But honestly, they can get old pretty quickly. One of the ways to make salads heartier and more filling is to add roasted potatoes and a protein of your choice. Simple is always best sometimes.
This week, we're inspired by these two salad recipes:
- Hazelnut Roasted Halibut With Roasted Asparagus and Roasted Red Potatoes
- Fig, Tomato and Sweet Onion Steak Salad.
Of course, we're going to add our twist to the recipes and see how they turn out. Week One - make it a salad week. We couldn't find halibut at a good price, so we substituted halibut for wild Alaskan Salmon breaded in Mediterranean spices. We sauteed our asparagus in olive oil, added some lemon and our base for the salad was Spinach. We omitted the roasted potatoes with our salmon because we weren't that hunger. The fig, tomato and sweet onion salad was delish. Figs are short in the season, so not available for a long time. The sirloin and potatoes made the salad a hearty dish that was great for dinner.
Here is a link to the recipe we actually used and one that looks great!
Fig, Tomato and Sweet Onion Salad
Fig, Goats Cheese & Walnut Salad With Balsamic & Honey Dressing
