Salad for Dinner
I admit it. I've put on a bit of winter pudge. For the past three months, the weather has been wintry, and my desire for comfort food has caused me to run afoul of my usual brilliant dietary selections. With a day off in my front pocket, and a bit of blue sky outside, I decided to forge into culinary Spring a bit early, and test the cold waters with a selection of salads. I am hoping that a couple of weeks crunching away on these will put the pudge into purgatory where it can rest with its' soul mates', cellulite and muffin top.
My lunch selection today was inspired by a coworker eating a sliced cucumber for lunch yesterday. My mouth watered, and like Rapunzel's mother, I was prepared to go to desperate lengths to obtain a cucumber. I was able to succumb to that desire today and made the following fresh salad:
½ lb. Fresh Bay Shrimp
Selection of Italian lettuces
Garlic Ginger Wonton Strips
Lite Parmesan Ranch Dressing
I used a 'bag' of lettuce because it happened to be the most economical way to go, chose an organic tomato because any other would have tasted like water, and went the very low fat route on the dressing, because, after all, I am trying to lose a few winter pounds. This particular salad served two, was delicious, and two postprandial hours later, my appetite is still sated.
While a cold salad may be great for lunch, winter nights beg a slightly warmer salad. The following Greek Roasted Chicken Salad could be served in summer or winter. The difference is the temperature of the chicken and the salad dressing, and the addition of a hot cup of tomato soup or a cold cup of gazpacho. Adding seasonally available fresh herbs to this salad would be great, as would adding roasted corn kernels.
Italian or Romain lettuces
Thinly sliced red onion
Crumbled Feta Cheese
Roasted Deli Chicken
Balsamic Vinegar & Olive Oil Dressing
My favorite vegetable of all is the oft pilloried brussel sprout. Now, I ask, what did the brussel sprout ever do to earn this bad reputation? Well, in all likelihood, it was cooked senseless and served looking like a pale green pile of mush. That's not the brussel sprout I know and love. I believe that Roasting brings out the nutty savory quality of this fine vegetable, and pairing it with pancetta or proscuitto, radicchio, and toasted nuts (the fine filbert ranks high, as does the walnut), then drizzling it with warm balsamic and olive oil, makes for the perfect winter evening salad. Cherry tomatoes grilled under the broiler and sprinkled with sea salt would be a lovely accompaniment. Served chilled, this Roasted Brussel Sprout Salad is great as well.
I hope you enjoy a salad for dinner tonight!