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Salad Days 391-402

Hard to believe I've had 402 days in a row with some kind of salad.  I think it's great... but I'm disappointed that all these salads haven't reflected on the scale.

Thursday, May 3 I had a yummy chef type salad.  John made it for me.  I got home late due to Honk rehearsals and I was too tired to make food.  What a nice boy.

Friday, May 4, I went wild and added sprouts.

Saturday, May 5 was a busy day with tech for Honk and family in town for the baby blessing of Ben.  I only had time for a basic salad greens salad.

Sunday, May 6, I had a roast pepper salad.   It's one of my favorite salads.  After church and a meeting for my summer job, I headed to the Jessops for dinner.  They served burgers and I made a salad of all the fixings on the table.

Monday, May 7, I made a salad with salad greens, dried cranberries, pecans, red onions and raspberry vinaigrette.  It turned out good.

Tuesday, May 8 I ate a green salad with tomatoes, onions and everything "free" ranch.

Wednesday, May 9 I made a salad with greens, red onions, olives, and tomatoes with Italian dressings.

Thursday, May 10 I made a fruit salad sprinkled with granola.  It was yummy with a little honey flavored Greek yogurt.

Friday, May 11 I had a basic salad... once again.

Saturday we had two shows of Honk.  Between shows we had a local restaurant, SanAntonios, delivered dinner.  I made my choices into a taco salad.  It is a yummy place to eat and it was a delicious salad.

Sunday, May 13 was Mother's Day.  I had to laugh that my family made a Jello salad for my Mother's Day dinner.  Can't get much more "Mormon" than that.  LOL.  This salad was raspberry Jello, raspberries (my favorite) and Cool Whip.  It might be cliche, but it was yummy.

Monday, May 14 I felt adventurous and made a Grilled Beet Salad.  We were able to harvest a few beets and carrots left over from last years garden.  First, I cut up the beets in bite size pieces and cooked them until they were soft.  Meanwhile, I prepared 1 medium onion cut into wedges, a few carrots, sliced, and olive oil.  When the beets were soft, I added them to the carrots and onions and "grilled" them in the oven on broil.  I'd use a grill, but we don't have a working one.  I grilled them for about 20 minutes.  While they were grilling, I made a dressing with 3 Tbs of balsamic vinegar, 1/2 tsp of rosemary, 1 clove of minced garlic,1/2 tsp salt, and 1/4 tsp black pepper.  I thought that the chicken sausages I was making would go well with the mix.  I left off the Gorgonzola cheese because I used the chicken sausage... and the pecans, because I didn't have any.  It turned out really good.  That should be a repeat salad.


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