We all went to my friend Carrie's house last night, and she had a great dinner made for us (papaya stuffed with crab, mango/brie quesadillas).  I brought some ingredients for a salad and tossed it all together while we were chatting in the kitchen.
As we were sitting on her patio enjoying the food, my brother-in-law, Grady, commented on the salad.  By the way, Grady's a talented chef and usually has some pretty good insights into food.  "So Deana," he said, "Did you bring the salad or did you just show them how to make this?  I can tell it's ...a 'Deana salad'."    
What? He had no idea I brought the salad...How on earth could he tell??  A "Deana salad"??  My first thought was a little surprise at my predictability.  I make lots of different salads.   But then I was laughing as it dawned on me... I guess I do have a formula (me, being an engineer by training), and Grady has cracked it (Grady being, in addition to a chef, a biochemist by training).  

It's true.  I do make lots of different salads, but they often follow my golden formula:  salad = greens + nuts + cheese + fruit (usually topped off by a variation of a balsamic vinaigrette, my favorite).  What can I say...it works for me!

For example, last night was spring greens + pine nuts + feta + dried cherries.  Below, I have one for herb greens + walnuts + gorgonzola  + fresh strawberries. 

I'll have to come up with some new "non-Deana" salads for Grady while he's here with us this week.  Any suggestions?  Any formulas of your own?


Strawberry Gorgonzola Salad


1 5-oz bag Herb Salad Mix (about 4 cups)
1 ½ cups fresh sliced strawberries
½  cup Crumbled Gorgonzola
1 cup Mixed Candied Nuts (Plain/candied walnuts or pecans will do just fine)
Balsamic Vinaigrette (make your own by mixing 2 parts extra virgin olive oil with 1 part Balsamic vinegar) 

1) Combine all ingredients.
2) Toss with desired amount of vinaigrette just before serving.