Weird, I know, but this is my one chance to get a salad as a meal in today, so I’m taking it. Leftovers from last night’s dinner made the prep super easy.
Posts Tagged ‘meal’
Day Twelve: Leftover Burrito Fixings Become My Breakfast Salad
Posted in 100 Days of Salad, Avocado, Casein Free, Cilantro, Gluten Free, Meal in Salad Form, Navel Orange, Pinto Beans, Rice Wine Vinaigrette, Romaine Lettuce, Scallion, Tomato, Vegan, tagged avocado, cilantro, extra virgin olive oil, lettuce, meal, orange, pinto beans, rice wine vinegar, romaine, salad, scallions, tomato on October 31, 2014| Leave a Comment »
Day Eleven: Navel Orange, Garbanzo Bean, Cilantro Lunch
Posted in 100 Days of Salad, Button Mushrooms, Casein Free, Cilantro, Garbanzo Beans, Garlic, Gluten Free, Lemon Citronette, Meal in Salad Form, Mixed Baby Greens, Navel Orange, Shallot, Vegan, tagged cilantro, extra virgin olive oil, garbanzo beans, garlic, greens, lemon juice, meal, mixed baby greens, mushrooms, orange, salad, shallots, zest on October 30, 2014| Leave a Comment »
Yummy. I used up some leftover lemon citronette from yesterday’s dinner. Lunch was simply a bed of mixed greens, lots of garbanzo beans, a very juicy navel orange, a big fistful of cilantro, some quartered mushrooms, the zest from the orange, and some sliced shallot. I’d forgotten how much I love orange in salad.
Day Ten: Walnuts, Grapes, and Mint with a Lemon Citronette
Posted in 100 Days of Salad, Button Mushrooms, Casein Free, Garlic, Gluten Free, Grape, Lemon Citronette, Meal in Salad Form, Mint, Mixed Baby Greens, Shallot, Vegan, Walnut, tagged citronette, extra virgin olive oil, garlic, grapes, greens, lemon, lemon zest, meal, mint, mushroom, salad, shallot, walnuts on October 29, 2014| 2 Comments »
Ah, this was good. My first citronette since starting this challenge. This salad is much lighter than some of my meals–perfect dinner since I had a burger with the kids for lunch…I love mint and lemon. I love grapes and walnuts. Toss some mushrooms in as delightful flavor sponges, and pile the bowl high with mixed baby greens–really perfect.
Day Eight: Quick Dinner
Posted in 100 Days of Salad, Avocado, Balsamic Vinaigrette, Button Mushrooms, Casein Free, Gluten Free, Green Beans, Meal in Salad Form, Mixed Baby Greens, Scallion, Tomato, Vegan, tagged balsamic vinegar, cherry tomato, extra virgin olive oil, green beans, greens, meal, mushroom, recipe, salad, scallion on October 27, 2014| Leave a Comment »
Mixed greens, tomatoes, avocado, green beans, mushrooms, and scallions. Balsamic vinaigrette.
Day Seven: Baby Kale, Tofu, and Pineapple Lunch!
Posted in 100 Days of Salad, Avocado, Button Mushrooms, Casein Free, Gluten Free, Kale, Meal in Salad Form, Pineapple, Rice Wine Vinaigrette, Tofu, Vegan, tagged avocado, extra virgin olive oil, greens, kale, meal, mushrooms, pineapple, rice wine vinegar, salad on October 24, 2014| Leave a Comment »
This was an experiment. My dad showed up with a gorgeous, ripe pineapple. I had baby kale in the fridge. My miso soup eating son provided me with half a block of savory firm tofu. Add avocado, mushrooms, rice wine vinegar, and extra virgin olive oil, and I was set. Yum. A little weird, but I really enjoyed the pineapple and tofu, and they worked well with the earthy baby kale.
Day Six: Dinner…Garbanzo Bean Bonanza
Posted in 100 Days of Salad, Avocado, Carrot, Casein Free, Cilantro, Cucumber, Garbanzo Beans, Gluten Free, Meal in Salad Form, Rice Wine Vinaigrette, Romaine Lettuce, Scallion, Vegan, tagged avocado, carrots, cucumber, dinner, extra virgin olive oil, garbanzo beans, meal, rice wine vinegar, romaine, salad, vegan on October 23, 2014| Leave a Comment »
Day Four: Breakfast Salad
Posted in 100 Days of Salad, Avocado, Basil, Button Mushrooms, Carrot, Casein Free, Gluten Free, Meal in Salad Form, Romaine Lettuce, Scallion, Tomato, tagged avocado, basil, egg, extra virgin olive oil, meal, mushrooms, rice wine vinegar, romaine, salad, tomato on October 21, 2014| Leave a Comment »
Here’s a weird one. Romaine lettuce, carrots, mushrooms, tomatoes, avocado, scallion, basil, rice wine vinegar and extra virgin olive oil. With a fried egg on top. Delicious with my coffee!
Day One
Posted in 100 Days of Salad, Arugula, Carrot, Casein Free, Cilantro, Corn, Egg, Garlic, Gluten Free, Meal in Salad Form, Rice Wine Vinaigrette, Tomato, tagged Arugula, carrot, casein free, cilantro, corn, egg, extra virgin olive oil, garlic, gluten free, maple syrup, meal, salad, salt, tomato on October 16, 2014| 2 Comments »
Honey Mustard Vinaigrette with Fried Eggs, Sharp Cheddar Cheese, and Garden Vegetables
Posted in Carrot, Cheddar, Chives, Egg, Gluten Free, Italian Parsley, Meal in Salad Form, Mixed Baby Greens, Mustard, Red Wine Vinaigrette, Tomato, tagged baby, butter, carrots, cheddar, chives, cracked, dinner, egg, extra virgin, food, greens, honey, italian, lunch, meal, mixed, olive oil, parsley, pepper, red wine, salad, salt, sharp, tomato, vinegar on May 7, 2011| 1 Comment »
I was hungry. Really hungry. And I wanted something familiar, homey. And I felt brazen. So I made a fried egg salad. It sounded yummy. Comfortable and weird. What the heck, food is food.
I grabbed greens, eggs, all the random veggies I had that made sense, and ingredients for a yummy honey mustard vinaigrette. I wanted tang and sweet — sharp cheddar, salty egg, delicious greens. It all sounded good. So I slapped it all together.
Basic ingredients, ready for action. Egg and butter not depicted.
Ingredients:
(Lunch salad, serves one.)
4 cups of mixed baby greens.
15 baby carrots, cut into thirds.
1 tomato, chopped.
1 fistful of fresh italian parsley, chopped.
1 fistful of fresh chives, chopped.
2 T grated extra sharp cheddar.
2 large eggs.
1 tsp butter.
Freshly cracked pepper, to taste.
Vinaigrette or Citronette:
(Use only what you need. Refrigerate extra for a couple of days.)
3 T extra virgin olive oil.
1 T red wine vinegar.
1 tsp mustard.
1 tsp honey.
Pinch of salt, to taste.
I made my bed of greens, and I chopped the carrots and tomatoes that would lie in it. I added my herbs. I mixed up my vinaigrette. And I put the butter in my ancient cast iron pan, and fried my egg, over medium, just like I like it. Cook the whites, leave the yolk super juicy. I tossed the egg on top of the salad, drizzled the dressing over it all, mixed it up with my fork, and gobbled it up.
Here it is, dressing drizzled over the egg, all juicy and delicious and ready to be busted open.
The Verdict:
I loved this. So much. So much, it’s been hard to think of anything interesting enough to follow it up with. The cheese got a little melty with the hot egg. The chives added that delicious hint of oniony heaven. The egg… The juicy, delicious, amazing egg. The yolk mixed with the dressing and coated the leaves. The crispy edges of the egg whites added this beguiling crunch. The carrots helped crunchify it even more, while the tomato juices blended with the egg yolk and the honey mustard vinaigrette perfectly.
Time to devour it!
Make it a Meal:
Done.
Pack it to Go:
Not going to happen. Sorry, but unless it’s easy for you to pack a raw egg and fry it at work (or wherever you eat your packed lunch) this one isn’t going to go anywhere. Eat it at home, where you have your fully functioning kitchen, and enjoy it.
Southwestern Avocado Citronette with Pinto Beans, Mandarins, and Yellow Bell Pepper
Posted in Arugula, Avocado, Bell Pepper, Casein Free, Cilantro, Cumin, Garlic, Gluten Free, Lemon Citronette, Mandarin, Meal in Salad Form, Pinto Beans, Scallion, Smoked Paprika, Vegan, tagged Arugula, avocado, bell, chopped, cilantro, cumin, dinner, extra virgin, food, fresh, garlic, greens, jar, juice, lemon, lettuce, lunch, mandarin, maple syrup, meal, minced, olive oil, paprika, pepper, salad, salt, scallion, sliced, smashed, smoked, to go, yellow, zest on March 24, 2011| 6 Comments »
Early morning, time to make lunches. We had almost everything I needed for a couple of rocking southwestern salads, so I pulled all my ingredients out and got to work. No radishes in the house, so I used yellow bell pepper for extra crunchiness, and I went for pinto beans instead of black beans because, well, I felt like it.
All of the ingredients, ready to go.
Ingredients:
(Serves one as a meal.)
4 cups of arugula.
1/2 can of pinto beans, rinsed and drained.
1/2 yellow bell pepper, deseeded and sliced.
2 mandarins, peeled and sectioned.
2 scallions, sliced.
1 fistful of fresh cilantro.
Zest of 1/2 a lemon.
Southwestern Avocado Citronette:
(Use only what you need. Refrigerate extra for a couple of days.)
3 T extra virgin olive oil.
1 T fresh lemon juice.
1/2 avocado, spooned into jar.
1/2 clove of garlic, smashed and minced.
1/4 tsp cumin.
1/4 tsp smoked paprika.
1/2 tsp maple syrup.
Pinch of salt, to taste.
The finished salad, ready for the dressing to rain down and the fork to attack like lightning.
Since I was making two salads, one for me to eat at home and one for my husband to eat at work, I doubled all of the ingredients listed above. I started by laying down my lovely beds of arugula — mine in a bowl, his in a stainless steel container with a tight fitting lid. I rinsed and drained the pinto beans, setting them aside in a sieve to drain a little more while I worked. I zested the lemon over the greens, and crafted my salad dressings in twin jars. In this case, that included measuring out the ingredients, and spooning the avocado into the jars as well. I shook them up and tested them by dipping a leaf of arugula into the citronette and tasting for salt and flavor balance. I peeled and sectioned the mandarins. (Yes, they are far more beautiful when they are sliced open and the jeweled fruit is exposed, but those plain little membranes keep the citrus juices from wilting the greens.) I chopped the yellow bell pepper, the scallions, and the cilantro, and added all of my ingredients to my beds of arugula. I nestled my husband’s jar of citronette in with his salad and snapped a picture before popping the lid back on.
Salads just don’t take that long to make — twenty minutes or less of chopping and mixing, and you’ve got a deliciously nutritious meal, for now or later.
Here's the same salad, packed to go!
The Verdict:
You know what I thought of this. I loved it. Juicy citrus, creamy beans, crunchy bell pepper, peppery arugula… This is a can’t fail recipe for me, and, once again, it succeeded.
Make it a Meal:
Done.
Pack it to Go:
Done.
Salad Play 