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
- 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
- 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
- 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
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.
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
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 Dressing1 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.