Tuesday, April 15, 2014

A Salad a Day: Take 2 , Days 24- 29

In case you are wondering... I have NOT abandon my goal of a salad a day.  It's been some of the busiest weeks for me... many events in the high school auditorium for me to be responsible for have kept me from the computer.  Those same evenat have kept me from making a bunch of new recipes.  Thankfully, I can find some quick alternitives.

For example, I was able to find a decent salad in the deli section of the grocery store on Wednesday.

Thursday we had a Cobb Salad
Ingredients
  • 5 cups chopped romaine lettuce
  • 1 cup diced ham
  • 1/2 cup cherry tomatoes, halved
  • 1 avocado, halved, seeded, peeled and diced
  • 2 hard-boiled eggs, diced
  • 1/4 cup crumbled goat cheese
  • For the Greek yogurt ranch
  • 1/3 cup Greek yogurt
  • 1/4 cup buttermilk
  • 1/4 teaspoon dill
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Kosher salt, to taste
Instructions
  • To make the Greek yogurt ranch, whisk together Greek yogurt, buttermilk, dill, garlic powder, onion powder and salt in a small bowl; set aside.
  • To assemble the salad, place romaine lettuce in a large bowl; top with arranged rows of ham, tomatoes, avocado, eggs and goat cheese.
  • Serve immediately with Greek yogurt ranch
It was so good that it lasted through Friday (of course it mostly lasted because my kids aren't that into Salad).

Saturday was crazy busy with set building from 8:30am to noon; rehearsal from 12:00pm to 2:00pm; rehearsal for a special event from 2:00pm to 4:30pm; and the event from 6:00pm to 9:30pm.  I never really got to leave the HS.  But I have good friends that take care of me.  My friend Megan brought me a quinoa salad... Kirkland brand.  It was so yummy.  I will need to figure out how to make it.

There was enough salad to last through Sunday.

Monday we made your old Taco Salad. I didn't follow a recipe.  We just did what we always do... ground turkey, black beans, corn, lettuce, tomatoes, corn chips... you know. 

Tonight I am planning on making a Greek Pasta Salad:
5 oz dry Lasagnettes pasta, uncooked (about 1 ½ cups)
½ pint cherry tomatoes, sliced in half
1 cup cucumber, diced, seeded (peeled or unpeeled)
1 cup  pitted Kalamata olives, drained
½ cup red onion, diced
3 oz  good quality feta cheese, crumbled
¼ cup Greek Salad Dressing (recipe follows)
Coarse ground black pepper
Oregano
Cook pasta according to package directions. Drain in a colander, rinse with cold water, and drain again. Transfer to a large bowl, add tomatoes, cucumber, olives, onions, and feta cheese. Toss together. Drizzle dressing over pasta; toss to coat. Cover and chill in refrigerator for 2 hours to 24 hours. Sprinkle black pepper and oregano. Makes 4-6 servings.
Cook’s Note: Play with the ingredients and adjust according to preference. There will be more dressing than you need for the salad. Save in the refrigerator for another day/salad. And, fresh herbs are best, but I didn’t have any, so I used dried.

Greek Salad Dressing

1 tsp. chili stone ground mustard*
¼ cup white wine vinegar
½ cup olive oil
½ tsp. dried oregano
½ tsp. fine sea salt
½ tsp. freshly ground pepper
¼ tsp. dried basil
Place all ingredients in a jar with lid, and shake well to mix. Store in the refrigerator.

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