Tree House Salad with simple ingredients topped with a sweet and tangy dressing, in my books you’ve got a winner.
Pull up a chair and sit back and relax, we’ve got a lot to cover in this post.
From now on, I think I’m going to let our friends Linda and David be my recipe “finders”. Everything passed on from them has been outstanding. Let’s take a look at some great finds, compliments of our friends. This most recent story starts with David being asked to be a judge at a car show in Canon City, CO. They asked us to keep their dog, Sassy, for their overnight stay that Saturday.
Linda gave me this recipe for Tree House Salad a couple of years ago. To date it’s one of my favorite little salads to serve. With simple ingredients topped with a sweet and tangy dressing, in my books you’ve got a winner. I wasn’t sure where the name came from so before starting this post, I Googled the title. I was directed to Treehouse Restaurant in Atlanta, but their Treehouse Salad didn’t resemble Linda’s at all. With all that said, here’s the recipe she gave me and I just happened to serve it the Saturday night we were keeping Sassy.
I mean really, does it get any easier than this, and served with a simple no frills grilled hamburger, it made for a great summer meal.
- 1/2 cup peanut oil
- 1/4 cup rice wine vinegar
- 3 Tbsp sugar
- 1/8 tsp garlic powder
- 2 heads lettuce -- 1 romaine 1 leafy
- 1/4 cup crumbled blue cheese
- 1 cup baked walnuts
- 1 can hearts of palm -- drained/sliced
Mix first 6 ingredients for dressing (that's through salt and pepper).
Bake walnuts 350 degrees 15 minutes.
Assemble salad with remaining ingredients. Drizzle with dressing.
When they stopped by on Sunday to pick up Sassy, we somehow ended up on the subject of lamb and I’m sure glad we did because David shared his easy, yet elegant and delicious method for preparing lamb chops. He buys a rack of lamb and then has the butcher slice them into individual chops. He slathers them in olive oil, then sprinkles with lemon pepper and grills for 4 – 5 minutes per side. As an additional instruction he directed us to leave one chop clean of the lemon pepper and after cooking, serve that one to our little dogs. David, Chili and Z were in heaven and most certainly thank you! They happily devoured it and felt very spoiled in the process.
I served this with a grilled romaine salad with Warm Honey Bacon Vinaigrette that I found over at Nibble Me This. Thanks Chris, delicious. And a bowl of my Aunt Lena’s Bean Salad. These lamb chops are certainly worthy for an elegant dinner party as well as a casual summer meal. As tender as the best beef tenderloin you’ve ever had and delicate with a slight lemon flavor, we LOVED them.
While in Canon City, David and Linda visited The Winery at Holy Cross Abbey and brought us back a thank you souvenir. Let’s take a look.
The Winery at Holy Cross Abbey (from their website)
Several years ago, some simple Benedictine Fathers had a dream…a dream of a fine winery located on the grounds of the historic Holy Cross Abbey in Canon City, Colorado. Today, that dream is a reality and the staff at the winery invites you to share in the vision of those dynamic and innovative monks. Since 2002, The Winery at Holy Cross Abbey has been attracting visitors from all over the world. Located on the pastoral and serene grounds of the Holy Cross Abbey, nestled against the spectacular backdrop of the Wet Mountains, the winery and tasting room are shining examples of what draws visitors to Canon City and Fremont County.
Their Sauv Blanc was exactly what I look for in a crisp white wine. I totally agree with the description from their site and we loved it. ” A blend of 50% barrel fermented sur-lie (aged on the lees) and 50% stainless steel fermented and aged. Full hints of oak, grass and melon in the nose, followed by a creamy smoothness that glides across the palate.”
Canon City is about a two-hour drive Southwest of Denver. We must make time for a day trip to the Winery at Holy Cross Abbey and a picnic at the famous Royal Gorge. Sounds like a perfect day.
We enjoyed and paired the wine with a tray full of snack food on the back patio for an easy weeknight dinner. Chopped fruit, a simple pasta salad, creamy Amadeus cheese, pickled asparagus, a sesame cucumber salad I found over at Simply Recipes, and some water crackers. Perfect summer food if you ask me.
But wait, there’s more. Linda also gave me this gift as a thank you for our simple job of babysitting. It’s a wide chopping knife that when turned over, also acts as a scooper to make your job even easier. I love this thing! I bet I’ve used it almost daily. Linda said she found it Sur La Table and that she also has one and uses it all the time. It’s a great little gadget Linda, thanks for the gift.
Linda’s Tree House Salad, David’s Grilled Lamb Chops and Holy Cross Abbey Sauvignon Blanc…It’s What’s For Summer Food.
One Year Ago: Roasted Asparagus and Baby Artichokes
Two Years Ago: Grilled Scallops with Asparagus Romaine Salad