a little over a year ago, i promised houston that i would keep him well fed, laugh at his jokes, and at least try to be a decent person to live with. in other words, we got married. i absolutely loved everything about my wedding day, from the crappy cabins that we stayed in (sight unseen, at least the interior) with the lovely view of the blanco river, to the sitting around the campfire at midnight on a wooden bench still in my ivory silk wedding dress, to the food. oh, the glorious food. i wanted to so very badly make my own food or cakes for the wedding, but i was talked out of it at every turn. and i’m soooo glad i was. they were right; i had enough to worry about.
this is the only picture i could find with the food in it. if i was taking the photos, things would have been very different (more food!). the unflattering pose is due to the fact that i am removing a garter that my sister-in-law loaned me. i couldn’t get it off fast enough–i think it was meant to fit on a baby’s arm.
we ended up having salt lick cater the wedding. it was held at a vineyard out in the hill country here in central texas, and i just love pairing wine with food like barbecue. it just seems to drive people crazy. i love the juxtaposition, i guess. being the california girl that i am, i couldn’t offer a meal without adding something green, fresh and fairly good for ya. so i made a salad. not just any salad, my favorite fall salad. thankfully all i had to do was provide the ingredients and two of favorite people actually put it all together while i was getting ready. thank you, friends.
my favorite fall salad (serves 4)
this is part of a monthly series with other food blogger’s from across the globe called let’s lunch. see links to their fall salads below!
several cups mesclun or spring mix greens
1/3 cup toasted walnuts (left large and chunky)
about 20 red or black seedless grapes, cut in half
4-6 tbsp crumbled feta cheese
red onion, sliced very thin for garnish
1 tbsp red or white wine vinegar
1/2 tsp water
1 tsp dijon mustard
4 tbsp good quality olive oil
salt and pepper to taste
make the dressing: place vinegar, water, and dijon in a small jar with a lid and shake. add olive oil and salt and pepper to taste. close lid and shake again.
place greens in a large bowl and mix with dressing. i don’t tend to like a heavy amount of dressing, so i just add a bit at a time. place greens on individual plates and arrange, grapes, feta, walnuts and red onion on top.
if you love fall salads, check these out from the other let’s lunch folks: