I’m a big believer in salads, they can be hands down one of the easiest ways to et a bunch of food in without worrying about time to cook as long as you do a little prep ahead of time.
Here’s what I just finished for lunch. A lot of the ingredients came from my garden.
1 cup cooked short grain brown rice
1 can albacore tuna, drained and rinsed to remove some of the salt
2 big spoon fulls of leftover curried chick peas and mustard greens
1/2 cup chopped steamed broccoli
2 diced pickled radishes
handful of mixed baby greens
2 tbs extra virgin olive oil
2 tbs full fat all natural sour cream
1/2 cup grated extra sharp cheddar cheese
salt, pepper, cayenne, cumin and garlic powder to taste
delicious. I’m too lazy to count the calories, but a typical ‘garden’ salad this is not.
But seriously, I like salads so long as the damned lettuce part is chopped up small. I hate those salads where there’s one big leaf of lettuce half a tomato and you can’t get a proper mouthful with your fork.
oh, and there’s got to be some grated cheese in it.
Really good stuff. My AD friendly salads are often rather epic:
5-6 cups of baby spinach
6+ tablespoons olive oil
Chopped steak, cheeseburger or chicken sausage
hot peppers
Cheese (feta or goat are my favorites)
sunflower seeds
Half an avocado
These easily take a half hour to eat. Restaurant salads can kiss my balls.
I guess I’m not alone on the huge salads. I eat at least two salads a day. It’s pretty easy to get some fresh veggies from the Korean markets. Although I’m not a fan of kimchi at all, but there are a couple of things I do enjoy for my dinner salads.
The latest:
2 oz bulgolgi ham
2 oz ground beef / steak strips
2 eggs
2 cups spinach
1 cup red leaf lettuce
1/3 cup onions
1 large mushroom
~1/3 cup chopped olives
1 T fresh garlic
2 T vinegarette dressing
Saute the onions / mushroom and olives in the olive oil, sometimes the spinach too. Toss into salad. Saute the meat and eggs. Add vinegarette and mix. And you’ve got one helluva salad.
2 cups spinach
2 cups red leaf lettuce
3 oz chicken breast
1-2 T. real bacon bits
~1/3 cup black olives
1/2 cup cucumber slices
1/2 cup red onion
Dressing: (2 types)
Spicy Vinegarette
1 T olive oil
2 T red wine or balsamic vinegar
1 T soy sauce
1 T hot sauce
1/2 tsp course pepper
1/2 tsp garlic (minced)
I make a big batch and put them in old salad bottles to use in marinades and have around regularly.
Asian Sesame
1-2 T olive oil
1 T sesame seeds
1 T mustard pdr or 2T regular mustard
1 T vinegar
2 T soy sauce
1 T ground ginger
*Can omit mustard for slightly different taste. I’ve had it both ways and like both. Double the ginger if you like it a little extra tangy.
