This salad is a big hit at my fall/winter dinner parties, when I don’t want to make my balsamic strawberry salad because strawberries just aren’t as good out of season. The best part is it’s all made of things I keep around in the house, except for the lettuce, which I usually need to buy before a party. I make this right before dinner is served.
Jackson Salad (adapted from Rachael Ray’s 30 Minute Meals)
one bag spring mix salad leaves
3 tbsp. capers, rinsed (I put them in a small strainer and rinse off the brine)
1/4 of a red onion (If you have a tiny one you could use of all of it), sliced thinly
1 tsp. dijon mustard
1/4 tsp. (a few shakes) Montreal Steak Seasoning by McCormick, or other steak seasoning you have around (Rachael uses this seasoning blend a lot in her recipes, so I just keep it around. And it’s delicious, to boot)
1/3 c. extra virgin olive oil
1/4 c. white wine vinegar
2 shakes Worcestershire sauce
Combine ingredients in a small bowl and whisk.
Place the salad components in the serving bowl, add dressing right before serving, and lightly toss.