Sunday, June 26, 2016

Lunch or dinner salad idea - 2 ways


Making use of leftover meat that was grilled yesterday.




Makes 2 big plate. It's for lunch or dinner-not as an appetizer or side dish. If you want it as a starter dish and there's 4 of you to eat, then divide in fours.

Ingredients:

2 cups chopped Romaine, divided
1 Avocado, sliced & divided
3 T roasted walnuts, chopped and divided
4 T raisins, divided
2 T green olives, chopped & divided
4 T cooked black beans, divided
4 T crumbled goat cheese, divided
1 cup grilled Teriyaki chicken, chopped and divided.
1/2 cup dressing of your choice, divided.

Procedure:  

Roast or toast the walnuts either in the oven or stove top. If you have (1 t each) honey, sugar, butter, and (pinch) salt- coat the walnuts with them and place on a cookie sheet; roast on preheated oven 350°, 5-8 minutes.

You can soak the raisins to plump them up. Hot water or fruit juice of your choice; 10-15 minutes. thoroughly drain off the liquid

Divide each ingredient on 2 dinner plates; drizzle with the dressing of your choice. We used a "sundried tomato & artichoke dressing". Don't forget the (salt) and cracked black pepper to taste.

Enjoy!
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