We have still been eating salads and pretty much one or more a week, but not all seem worthy of blogging. This week I made a large couscous salad, still have some in the fridge - edible, but not worth sharing. Devin ate seconds of it the first night, but none after that. It was a little too plain for my liking. I did however make myself a salad for lunch this week, which I almost never do, but hope to do more regularly come the school year. I even bought myself a nice salad lunch bowl with compartments for dry items like nuts or croutons and it has a center section for dressing as well. I have great hope for this bowl... anyhow, the above salad was simple, but nice. Leftover grilled salmon with pineapple, mushrooms and fresh garden tomatoes on a bed of lettuce with toasted walnuts! Yummy!
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Found a salad recipe that looks good, but today is not a salad day here, +9, windy and over an inch of rain since last nite. Such weather extremes!
Lime Mint Beef Salad
LIME MINT DRESSING
1 cup of fresh mint leaves packed
1/2 cup olive oil
1/2 cup water
grated zest and juice of 2 limes
3 tbsp. grated ginger root
2 tbsp chopped fresh cilantro
1 tbsp soya sauce
1 tsp brown sugar
1/2 tsp sesame oil
3/4 lb steak or meat of choice
SALAD
8 cups lettuce (butter)
2 cups diced cantelope
1 cup fresh bean sprouts
1/2 cup chopped salted peanuts
For dressing combine all ingredients and blend until smooth, reserve half and use other half to marinate meat in Ziploc bag for at least 1/2 hr in fridge. Then grill or broil to desired doneness. Tent for 10 minutes and slice into strips.
Combine salad ingredients with meat and drizzle with dressing and top with peanuts. SErves 8 so you could probably keep some of the dressing for another time or half it.
Thought this sounded good.
Way to go Jasmine and Devin, hopefully Beezer will be better than ever by next summer! Love gramma
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