Monday, March 31, 2014

Salad a Day: Take 2 Day 13- and 14 and 15

Salad is still going... Best I've done in awhile.  Saturday, John took me to Mexican food. We got this yummy Chicken Fajita salad.  I did need to scrap off the cheese.  We forgot to tell them to leave it off.  but we did remember to trade out the sour cream for guacamole.

I was nice to get the taste of Mexican food with my salad idea.

Sunday we made tow salads.... count them... TWO!

The first salad was Chicken Salad with Cilantro Dressing

    For the balsamic cilantro dressing:
  • 1-2 tablespoons balsamic vinegar, adjust based on your preference
  • 2-3 tablespoons olive oil, adjust based on your preference
  • 1 garlic clove, crushed
  • 1 tablespoon roughly chopped cilantro
  • Salt and pepper to taste
  • For the chicken salad:
  • ~2 cups of your choice of mixed salad greens
  • ½ avocado, diced or sliced
  • 5-6 grape or cherry tomatoes, cut in halves
  • A few slices of red onion
  • 5-6 slices of cucumber
  • ½ cup shredded cooked chicken
  • A few coarsely chopped cilantro leaves
  1. To prepare the salad dressing, place the ingredients in a small bowl and whisk lightly. Can be made ahead of time, refrigerate until ready to use.
  2. To prepare the salad, arrange the mixed salad greens on a large plate, add the diced avocado, tomatoes, red onions, cucumbers, shredded chicken, and the chopped cilantro.
  3. Pour the balsamic cilantro dressing over the salad, toss and serve immediately

I was going to take it to the cast party Saturday night, but the dressing dumped all over the car.  Rats!  So we made new dressing Sunday afternoon and ate it for lunch.

For dinner I made Asian Chicken slaw... sort of.

I found this recipe on Pinterest.  but I was tired of chicken and had some salmon in the freezer.  Let me tell you... it was delish!

  • 1/3 cup rice wine vinegar
  • 3 tablespoon soy sauce
  • 1 lime, juiced
  • 1/2 cup peanut butter
  • 2 cloves garlic, finely chopped
  • 1/2 head Napa cabbage, thinly sliced
  • 1/2 head Red cabbage, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 large carrot, shredded
  • 6 green onions, thinly cut on the bias
  • fresh basil, thinly sliced
  • fresh cilantro
  • 2 cups shredded chicken breast
  1. Whisk together the rice wine vinegar, soy sauce, lime juice, peanut butter and garlic until smooth.
  2. Combine the Napa cabbage, red cabbage, sliced bell peppers. carrot and green onion and toss together. Add in a handful of sliced basil and fresh cilantro along with the shredded chicken.
  3. Pour the liquid mixture over the vegetables and chicken and toss to combine. Season with extra soy sauce if needed and serve immediately.

So tonight I am making Cucumber Tomato Feta Salad

  • about 1 pint of halved or quartered cherry tomatoes
  • 2 medium field cucumbers, halved lengthwise, seeded, and diced to about 1/2-inch
  • 1/2 of a medium red onion, diced
  • 1/2 cup crumbled feta
  • 1/4 cup shredded fresh basil leaves
  • 1 tbsp  red wine vinegar
  • 1/2 tsp raw sugar or honey
  • 2 tbsp olive oil
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp sea salt, or to taste
  1. In a large bowl, combine cucumbers, tomatoes, onion, basil and feta cheese. Toss to mix.
  2. Whisk olive oil, vinegar, sugar or honey, pepper and salt in  small bowl. Taste dressing and adjust seasonings if necessary. Drizzle dressing over salad, toss, taste and adjust seasonings. Serve immediately, or allow to sit at room temperature for about 30 minutes for the cucumbers to soften and the flavors to blend.
Serves 4 as a healthy side portion.

No comments:

Post a Comment