Jennifer Aniston Salad
Apparently, this is the salad that Jennifer Aniston ate for lunch on the set of Friends for 10 years! This is my version of her salad. If you want to make my Dijon vinaigrette: 1-2 teaspoons Dijon mustard, 2-3 Tablespoons apple cider vinegar, 1/2 to 3/4 cup good quality olive oil. Salt and pepper to taste. Whisk (or shake), taste and adjust anything as needed. I like to add finely diced shallots as well sometimes. If adding tuna: 1 can of albacore tuna, drained. Mash with a fork. Add some Dijon mustard, olive oil, salt and pepper and capers (as much as you want; start with 1 tablespoon). Mash and mix again. Add to salad. Cook time will vary based on what you use. For the brown rice, I simply microwaved a bag of brown rice and it was ready in 3 minutes. If making quinoa or bulgur, that can take up to 15 minutes.
Servings: 4
Ingredients
- 2 to 3 cups cooked quinoa, bulgur or brown rice
- 1 cup cucumber diced
- 1/2 cup parsley chopped
- 1/3 to 1/2 cup fresh mint chopped
- 1/3 cup red onion or pickled red onions* diced
- 1/3 cup cherry tomatoes** sliced in half
- 1/2 cup pistachios, walnuts, pine nuts or almonds chopped
- 1 (15 oz.) can chickpeas drained and rinsed
- 2 lemons about 5 to 6 tablespoons, or to taste
- 1/4 cup olive oil extra virgin
- kosher salt and pepper to taste
- 1/2 cup crumbled feta***
Instructions
- Using a large mixing bowl, mix together and combine all of the ingredients. Taste and adjust anything as needed. Enjoy immediately or place in the fridge to chill and allow the flavors to meld together. I would make ahead and refrigerate only 1 to 2 hours before serving.****
- Store any leftovers in an airtight container in the fridge. Enjoy within a day or two.
Notes
*If wanting to add pickled red onions, click here for the recipe
**I think a raw red bell pepper, diced, would also be delicious
***instead of feta, I think a diced avocado would also be delicious
****If wanting to make this ahead of time, longer than 1 to 2 hours, don't add the lemon juice or olive oil or feta cheese until an hour to 2 before serving. If added beforehand and stored in the fridge overnight for example, I think that might make everything too soggy.
If you want to make my Dijon vinaigrette: 1-2 teaspoons Dijon mustard, 2-3 Tablespoons apple cider vinegar, 1/2 to 3/4 cup good quality olive oil. Salt and pepper to taste. Whisk (or shake), taste and adjust anything as needed. I like to add finely diced shallots as well sometimes.
If adding tuna: 1 can of albacore tuna, drained. Mash with a fork. Add some Dijon mustard, olive oil, salt and pepper and capers (as much as you want; start with 1 tablespoon). Mash and mix again. Add to salad.