Rebekah's Recipe Challenge: Day Two

Dinner Menu:
Mini Meatball Sandwiches
Green Salad with Dijon Vinaigrette Dressing

This meal can be summed up in one word...YUM!  The meatball sandwiches with their cheesy, saucy goodness and the salad with its sweet, tangy dressing left us all with that good, full-up feeling in our tummies!  The meatballs were easy to make up and the sandwiches were easy to assemble...just add cheese and bread.  While the salad had a lot of different components in it, we felt like it was a great compliment to the simplicity of the sandwiches.  Plus what makes the salad so awesome is all of the stuff that you put in it...I'm a big fan of hearty salads!  The dressing is a mixture of Dijon mustard, honey, balsamic vinegar, and a hint of Tabasco...the perfect blend of sweet and spicy! 

Mini Meatball Sandwiches
check it out at The Pioneer Woman website:
http://thepioneerwoman.com/cooking/2010/07/16-minute-meal-3-mini-meatball-sandwiches/
A couple of side notes:
1) this recipe was actually given to Rebekah by our friend Liz...thanks Liz!
2) instead of using rolls, we used small split-top buns

Green Salad with Dijon Vinaigrette Dressing

dressing:
1 Tbs Dijon mustard
1/4 c balsamic vinegar
1 Tbs honey
1/4 tsp ground black pepper
1/2 tsp salt
2 shakes Tabasco
1/2 c olive oil

Whisk or shake in jar.

Serve over leafy green salad with thinly chopped purple onions, feta cheese, Parmesan cheese, sliced avocado and toasted pecans.  Sprinkle salad with Tony Chachere's and toss with dressing before serving.