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!
Posted in Arugula, Asparagus, Basil, Button Mushrooms, Casein Free, Chicken, Gluten Free, Meal in Salad Form, Radish, Red Wine Vinaigrette, Scallion, Shallot, tagged Arugula, asparagus, basil, casein free, chicken, extra virgin olive oil, food, gluten free, lunch, mushroom, radish, red wine vinegar, salad, salt, scallion, sesame, shallot on February 11, 2011| Leave a Comment »
Arugula, leftover chicken, asparagus, and red wine vinaigrette.
Basil, scallion, mushrooms and radishes ready for slicing.
Since I was supposed to be walking out the door for a homeschooling park day when I realized I hadn’t eaten yet, speediness mattered.
I raided the fridge for leftovers and found a jar of shallot red wine vinaigrette, and some sesame chicken with asparagus. I grabbed arugula, mushrooms, basil, and a scallion to make it a meal.
Salad ingredients:
3 generous cups of arugula.
4 radishes, sliced.
3 large mushrooms, sliced.
1 scallion, sliced.
1 fistful of basil, chopped.
2 small sesame chicken tenderloins, sliced.
3 fat spears of asparagus, chopped.
Red Wine Vinegar Shallot Vinaigrette:
(Mine was leftover from a double batch I’d made the day before. If you want to replicate it at home, here are the ingredients for a single batch. Use what you need, there may be extra.)
1 T of red wine vinegar.
3 T of extra virgin olive oil.
1 small shallot, diced.
1 pinch of salt, to taste.
I chopped fast, and dumped everything into the bowl. After drizzling the dressing over the top, I did a quick toss with my fork and then inhaled my lunch. Even when salad is quick to make, it’s never very quick to eat, but I did my best.
Dressed and ready to eat!
The Verdict:
Diverse flavors, many tasty bites, but the salad as a whole didn’t quite hang together. I think the basil and asparagus didn’t mesh as well as I’d hoped. If I’d had more time, I would’ve made a citronette instead, and replaced the basil with mint and lemon zest. I think a bright, citrus dressing would’ve been a better fit with the chicken and asparagus leftovers. Still, it was a decent lunch and provided me with plenty of energy for the park outing.
Make it a meal:
Already done!
Pack it to go:
This one would work well to go, just as-is, but why bother? Make a citronette instead, and use mint and lemon zest instead of basil. The ingredients are all hardy enough to handle spending the morning in the fridge. So, pack all the salad ingredients in a large container. The dressing goes in a small jar (I like jars that are little enough to nest inside the salad so you’ve just got one item to haul around). Add some dressing (start with a little so you don’t drown the salad), fork toss, and munch away.
Salad Play 