June 4

This salad was inspired by something I used to get at a now closed burger joint.
Serves 2.

I load a bowl with lettuce, some kale strips, chopped dried tomatoes, cubed avocado, and cubed tomato.

Then, I add some warmer foods on top such as cooked cauliflower rice, sautéed mushrooms, fried bacon (if you don’t want to cook real bacon at least throw in some bacon bits with the avocado).

Next, I grill the hamburger patties outside on the grill to the desired redness. I prefer medium rare because remember the burger keeps cooking a few minutes after you remove it from the heat. Place the burger on top and add dressing.

Dressing: I mix together, olive oil, half balsamic/half red wine vinegar, half a teaspoon of garlic paste, a heaping tablespoon of pesto sauce,** salt and pepper.

**Most grocery stores now make their own pesto sauce, leaving out the pine nuts because too long in the sauce makes them soft. Otherwise, make your own with just basil, olive oil, a little parmesan cheese, and salt and pepper.

June Salad Challenge Index

Berry Salad

Pasta Salad

Beet Salad

Nicoise Salad

Asparagus and Marinated Artichoke Salad

Shrimp and Orange Salad

Kale Salad

Spanish Salad

Three Ps Salad

Cobb Salad

Radicchio & Pear Salad

Take-Out Salads

Mushroom Salad

Roasted Cauliflower Salad

Salade de Chèvre Chaud

Caprese Salad

Canadian Campagnarde

Mexican Salad

Lentil Salad

Spinach Salad

Asian Chimichurri Salad

Belgium Endive Salad

Steak Salad

Asparagus Salad

Salade Campagnarde

Panzanella – Tuscan Bread Salad

Burger Salad

Baby Artichoke Salad

Bacon Avocado Salad

Go-To Salad