Summertime is salad time. What’s easier than grabbing a salad mix bag at the grocerystore? Yet convenience can lead to boredom.
This time of year, fresh produce is abundant. Visit your local market or produce stand and pick up a variety of squashes, cucumber, cabbage (red and green), carrots, celery, and onion. These vegetables are low in calories, high in nutrients, and filling.
This HastyTasty meal is not hasty to prepare. Even with a food processor, you’ll spend close to an hour washing, cutting, slicing, grating, and then assembling a salad that serves 8. But it keeps several days in the refrigerator, available for serving at a moment’s notice. It is a delicious departure from lettuce salad, too.
I take no credit for this saladrecipe. I learned it from attending Kitchen Craft Cookware shows as “demonstration salad.” It’s used to demonstrate the Kitchen Cutter, which I bought 20+ years ago. I adapted the recipe for the food processor. However you prepare the salad, you will appreciate the taste. One serving is less than 20 calories, so you can indulge in a Tablespoon of your favorite salad dressing.
Here is a Link to a demonstration salad video on YouTube.
They’re called salmon fritters, patties, or croquettes. I call them a nutritious entree from the pantry. Easy to make, all you need is a sleeve of crackers (crushed finely), two eggs, a tablespoon of minced onions, and a can of salmon.
Preheatyour favorite skillet and spray lightly with cooking spray. Form patties, cook 10 minutes or until browned on one side, flip patties and cook an additional 5 minutes, and serve with your favorite steamed vegetables.
Each 2 ounce patty is 31 gram protein and about 162 calories. Enjoy!
Yesterday I ran out of produce except for onions, celery, and a few potatoes. I had to open a can of turnip greens, which aren’t bad. I’ve cooked greens from scratch that, frankly, weren’t worth the effort.
I pressure cooked a turkey breast, made gravy, and we had greens, turkey, and mashed potatoes yesterday and today.
The photo doesn’t do the meal justice. It tasted better than it looks. I have enough leftover turkey breast meat for tomorrow. Stay tuned for what I make with it.
Previously, I mentioned we have our main meal at lunchtime and prefer a light dinner. For the next several days, dinner is a variation of the chef salad. Light, yes. Quick? Well … not so much.
Unless you buy bagged salad mix, you must firstwash and chopped your produce. (Quarantinetip: save the chopped ends of lettuce in water and grow another serving) I prefer chopping lettuce and slicing tomatoes with a knife, but a food processor or Kitchen Kutter makes quick work of shredding carrots, slicing celery and onions, and whatever else you want to add.
I usually add chopped boiled egg, a bit of Parmesan cheese,and a meat to finish the salad. The meat can be a shredded cooked chicken breast, thawed frozen cooked shrimp, chopped lunch meat, or tonight’s selection, canned tuna.
A salad is a good way to get a couple of servings of vegetables, and it doesn’t have to be boring. Add grated zucchini, sliced fresh mushrooms, or even fruit. We plan to enjoy salads until we run out of fresh produce. That’s when my 30-Day challenge will get, uh, challenging.