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Annie made this great chopped salad with blanched broccoli, canned black beans, hard boiled eggs, roasted red bell peppers and corn, chopped cilantro, and green onion. The dressing was Annie’s Naturals brand cilantro-lime dressing.
(Too bad they don’t sell the cilantro-lime dressing anymore – it’s good. At least we can still get the shiitake mushroom-sesame vinaigrette from Trader Joe’s.)
It was a great salad for a warm (85*F) day.
Aloha, Nate
A long time ago, I used to think that salads were just about leaf lettuce plus toppings. (Okay, macaroni salad and fruit salad also count). Then one night my uncle made this Waldorf salad using apples, celery, raisins, sunflower seeds, and (of all things unholy) mayonnaise. What kind of a wierd combo was this?
But I tasted it, and liked it. I don’t normally see Waldorf salads served very often but when I do, I make sure to take a helping.
Here, Annie made this version using Granny Smith and Fuji apples, celery, grapes, craisins, black and golden raisins, and chopped toasted pecans. The dressing was made from mayonnaise, sour cream, lemon juice, and sugar. Inspired by another recipe off of Epicurious.
Aloha, Nate
We had a can of anchovies sitting in the pantry waiting to be used. I thought we’d use them to make a Caesar salad. But after we had that smoked salmon salad, we thought we’d try keeping them whole.
Here we have Romaine lettuce, spinach, chicken breast, mushrooms, yellow bell peppers, and sun dried tomatoes. We laid a few fillets of anchovies right on top of the salad and dressed with balsamic vinegar and EVOO.
I like anchovies. I like strong flavors in general. But whole anchovy fillets were a bit much, even for me. I ended up having to take little pieces of fish at a time with each bite.
But it was still good!
Aloha, Nate
This time we’re gonna fancy up the salad a bit.
Annie roasted some grape tomatoes after tossing them in olive oil, salt, pepper, and Italian seasoning. She pan fried some bacon pieces to make some bacon fat. We made a dressing from EVOO, white wine vinegar, Dijon mustard, salt, pepper, and bacon fat. Then we added the roasted tomatoes and tossed to coat them. We removed the tomatoes from the dressing and set aside.
Tossed together some fresh spinach leaves, whole fresh basil leaves, and a little bit of bacon with the dressing. Plated it up and sprinkled more bacon on top as well as the roasted tomatoes. Garnished with homemade candied walnuts.
This was a great tasting salad, definite do-over. I really liked the roasted tomatoes.
Aloha, Nate