It’s summer. Go eat a plant
Hey there I just made the best flavorful salad as a meal. If you are like me and don’t usually consider a salad filling enough, this will do it! Ok so this is my version of a recipe. Not. You put the amounts that make sense to you add more of what you like etc. But don’t leave anything out as what makes me a good cook is the combinations so at least try it the way it’s written then pump it up if you don’t‘ like the taste.
- Take out cheese to let it come to room temperature for better flavor
- Start bacon or Canadian bacon slices
- Make dressing
- Wash and drain greens
- Assemble & EAT
Your Base:
- Watercress, lots and perhaps
- Any other fresh baby greens, mesclun mix
Additions:
Let cheese come to room temperature and crumble.
- Blue cheese
- Cotswold w/onion & chives (it’s a bright orange British cheese)
- Small amount of Canadian bacon slices chopped (bit of bacon, or toasted dulse, for the vegetarians out there, would substitute well)
- Avocado chunks
Dressing: Ok be creative, this is what I had and I love the challenge of creating under pressure! By hand mix all together.
- Rice vinegar
- peppermint tea iced (optional), I had none but fruit juice would be great here
- a bland but healthy oil,
- season salt
It lacked ZING, which for me means like a fruity you know zing so I had some apricot preserves, hmmm…
- Apricot preserves, tiny bit just to add sweetness & tartness into the dressing.
Topping:
Needed crunch for contrast so I added Peanuts, or any other nut or sunflower seeds toasted also great.
Want more? Check out previous blog link to 101 Simple Salads for the Season from the NYTimes. Some great ideas.
