Go-To Salad
June 1
This is a salad we normally have three or four times a week so I always have the ingredients on hand and don’t have to think about them when making a grocery list. I throw all the ingredients in a large bowl, add dressing, and spoon onto plates.
Serves 2.
Ingredients: Mix together
Leaf lettuce
1 cubed tomato
1 cubed avocado
1 cubed chicken breast
broccoli slaw
torn or cut strips of kale
1 handful of sliced almonds
bacon bits
1Tablespoon flax seeds.
Other possible ingredients are carrots, cucumbers, zucchini squash, croutons.
*Also in summer, I throw in torn basil leaves if I have some in the garden for a fresher taste.
Standard Dressing: Mix together
Olive oil
Red wine vinegar or apple cider vinegar,
1 Heaping tablespoon of Dijon mustard
1 Tablespoon of fresh chopped chives
salt and pepper.**
**This is the dressing that I always have in a jar on my counter—thus the large tablespoon of mustard. (If you are making a smaller batch cut back on mustard and chives.) Sometimes to change up the flavor, I’ll dump in the remainder of another dressing such as the Pesto dressing from the Hamburger Salad, which as it sits, changes up the flavor a bit.
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