Romaine, Hummus, Walleye and Cranberry Sauce Salad
This is what I had for lunch today. I used left over cranberries from our Thanksgiving feast and I gotta say, these are special cranberries sometimes called booze berries for a reason. Charlie, my brother-in-law, introduced them to us. His family makes them every year and someday I hope to make some with him and show you how he does it. But for now, any cranberry sauce would add the tartness, sweetness, color and flavor that these do.
Ingredients: for one serving
3 cups chopped romaine lettuce (I chop and clean my own because it is so much fresher. I use my OXO Salad Spinner)
2 tablespoons hummus
2 tablespoons cranberry sauce
3-4 ounces leftover oven roasted walleye (we aren't fisherman but our wonderful, generous neighbors are)
Drizzle of olive oil
Drizzle of balsamic glaze
Place lettuce in a nice big bowl. Add the hummus and cranberry sauce. Top with the walleye. Drizzle with the olive oil and balsamic glaze and then don’t wait. Eat! Enjoy!
Let me know what you think. I love your questions.
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