Okay, I don't have pictures of what we had for dinner last night, but let me just say that it was awesome. I am not the biggest salad fan. I really do prefer having finely cooked slice of beef to a salad with 1200 different little things in it. Nevertheless, Emily concocted quite a good salad yesterday out of a whole bunch of random things. Since she never writes down what she does, I took the liberty of asking her what was in the salad so I could share it all with you. I also took the liberty of naming the salad. I have decided to call it "Emily's Summer Salad." Yes, I know it isn't that good of a name, but it was the best I could come up with.
Here is the recipe:
1 head of realtively finely chopped Romaine lettuce
1.5 cups of relatively finely chopped spinance
1/2 pealed, diced grapefruit
1/2 pealed, diced avacado
1/4 cup fresh blueberries
1/2 cup fresh sliced strawberries
1 tablespoon finely diced purple onion
1/4 cup candied pecans (lightly toast the pecans in a frying pan with 1 teaspoon butter, 1/2 teaspoon salt, 2 teaspoons sugar and 1/4 teaspoon cinnimon)
1/3 to 1/2 cup of high quality vidalia onion salad dressing (I know Breanna's makes this dressing, I think with poppy seeds. We got ours at Costco.)
3 cooked chicken breasts (preferably marinated for a few hours in a little extra salad dressing).
Basically, you throw everything together and serve. Everything about this salad was good, though I did think that the dressing did not work very well as a marinade. Perhaps this is because I couldn't grill the chicken (no BBQ anymore, it got left in the old country when we moved). If you have any thoughts on a better marinade for the chicken, feel free to share.
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