Really tasty this time. A huge serving of salad with chicken, roasted potatoes, and roasted butternut squash on top. Everyone else ate it on a plate, with a tiny bit of the salad on the side and a huge slice of bread. My way was yummy.
Archive for the ‘Yellow Onion’ Category
Day Twenty Six: Another Dinner on a Salad
Posted in 100 Days of Salad, Butternut Squash, Casein Free, Chicken, Gluten Free, Lemon Citronette, Meal in Salad Form, Navel Orange, Potatoes, Romaine Lettuce, Scallion, Yellow Onion, tagged butternut squash, chicken, citronette, extra virgin olive oil, garlic, greens, lemon, lemon juice, maple syrup, meal, navel orange, onion, potato, romaine, salad, salt, scallion, zest on November 21, 2014| Leave a Comment »
Day Twenty One: “Weirdest. Salad. Ever.”
Posted in 100 Days of Salad, Beef, Button Mushrooms, Carrot, Casein Free, Gluten Free, Lime Citronette, Meal in Salad Form, Mixed Baby Greens, Potato, Tomato, Yellow Onion, tagged beef, beef stew, carrot, citronette, extra virgin olive oil, garlic, lime, meal, mixed greens, mushrooms, potato, salad, tomato, zest on November 13, 2014| Leave a Comment »
Tonight I totally made an “oh shit, I never ate a salad” meal. I dressed a bed of greens and mushrooms with leftover lime citronette, then ladled a hearty serving of beef stew over the top. My dinner, or, as one of my kids said, with her nose wrinkled in disgust, “the weirdest salad ever.”
My salad meal in a bowl was actually pretty good, though a balsamic vinaigrette would have been a much better match for the tomato-based beef stew.
Day Fifteen: Another Stir Fry Dinner
Posted in 100 Days of Salad, Carrot, Casein Free, Celery, Garlic, Ginger, Gluten Free, Meal in Salad Form, Mixed Baby Greens, Oyster Sauce, Pork, Shitake, Yellow Onion, tagged carrot, celery, garlic, ginger, meal, mixed baby greens, pork, salad, stir fry on November 5, 2014| Leave a Comment »
Day Three: Stir Fry Salad
Posted in 100 Days of Salad, Asparagus, Carrot, Celery, Chicken, Hoisin Sauce, Meal in Salad Form, Peanut Butter, Spinach, Yellow Onion, tagged asparagus, bok choy, chicken, garlic, ginger, hoisin, onion, peanut butter, salad, shitake, spinach, stir fry on October 20, 2014| Leave a Comment »
Current guidelines for this time around are that there will be no weekend posts and any meal in a bowl on a bed of raw greens counts as a salad.
So, today I put my stir fry dinner in a bowl over a huge bed of raw spinach. The rest of the family is having brown rice, but I wanted to make sure to get my salad in for the day!
Lime Citronette with Leftover Chicken, Mandarins, Mint and Cilantro.
Posted in Avocado, Bell Pepper, Button Mushrooms, Casein Free, Chicken, Cilantro, Corn, Gluten Free, Lime, Lime Citronette, Mandarin, Meal in Salad Form, Mint, Romaine Lettuce, Scallion, Yellow Onion, tagged bell pepper, casein free, chicken, cilantro, dinner, extra virgin olive oil, food, gluten free, lettuce, lime, lunch, mandarins, maple syrup, meal, mint, mushroom, mushrooms, orange, romaine, salad, salt, scallion, scallions, side, side dish, vegan, zest on February 23, 2011| Leave a Comment »
When life gives you leftovers, make salad!
Leftover protein and vegetables are amazing in salads. It’s a quick, easy way to make a delicious, nutritious meal. It’s cost-effective, because the leftover ingredients go further in a salad than they would on their own, and it’s fun, because you’re not actually eating the same damn thing twice in a week.
So, I was short on time and creativity, and I had some excellent leftover chicken tenderloins and some cooked corn. I rooted around for lettuce, mandarins, fresh herbs, and other veggies, and I made the best of it.
The ingredients, ready to be transformed!
Ingredients:
(Serves two as a meal.)
2 hearts of romaine lettuce, chopped.
2 scallions, chopped.
3 mandarins, peeled, cut in half, and quartered.
4 button mushrooms, quartered.
1 avocado, quartered and sliced.
1 red bell pepper, sliced.
2 chicken tenderloins, leftover, cooked with onion, chopped.
1/2 cup of cooked corn.
1 fistful of mint, chopped.
1 fistful of cilantro, chopped.
Zest of one lime.
Lime Citronette:
(Use only what you need. Refrigerate extra for a day or two.)
1 T lime juice.
3 T extra virgin olive oil.
1/2 tsp maple syrup.
Pinch of salt, to taste.
I made a lovely bed of romaine lettuce and zested my lime over it. Then I whipped up my citronette in a small jar, and started chopping. I added the chicken, vegetables, and herbs first, saving the avocado and mandarin for last so that they would be bright and colorful. I don’t like brown avocado, and I prefer for citrus fruit to go into salads at the last minute so it doesn’t wilt the lettuce. Once all of my ingredients were properly sliced and diced, I drizzled the dressing over the top and tossed it before serving it up.
Rainbow deliciousness, ready to eat!
The Verdict:
Straightforward and delicious. The mint and cilantro brighten up the salad, and the juicy mandarins work well with the creamy avocado. The simplicity of the lime citronette works well with the leftover chicken and corn, and helps bring all of the flavors together. The crunchy red bell pepper and the crisp romaine lettuce keep the salad fresh and the textures diverse. This was a perfect example of how using leftovers meat and cooked veggies in salads is a great way to streamline cooking while keeping the food fun, tasty, and interesting.
Make it a Meal:
Done. For a vegan salad, swap out the chicken for garbanzo beans, cannellini beans, shelled edamame, or lightly seasoned tofu, and add a smashed and minced clove of garlic to the lime citronette for a little extra flavor.
Pack it to Go:
As usual, the avocado and citrus fruit go in the jar with the salad dressing (this keeps the avocado from browning and the mandarin juices from wilting the lettuce). Everything else goes in a large glass or stainless steel container with a lid. Combine when you’re ready to fork toss and enjoy!
