Our Week of Salads for Dinner

[ssandy_561]

It’s TACO night!

Taco salad night.

Finely shredded iceberg lettuce is added to the bowl. This is not the garbage from the bag. This was finely shredded using my Cutco vegetable knife.




Some seasoned taco meat is added on top of the lettuce. This has been cooled in the refrigerator for about 30 minutes.




Next a dusting of shredded taco seasoned cheese is added.




Some sliced black olives and diced tomatoes come next.




Now the secret ingredient is added. You’ve might have seen these in you grocery store a time or two and wondered what they were for. They are for taco salad.





Finally Catalina dressing is added to complete the salad.




Now I used to make my own dressing but it was never better than this. So I stopped.




I sound like a broken record but this salad hits all the notes also. Sweet, savory and salty.

I developed this salad from eating other people’s taco salad and taking what I like from theirs and putting it in mine.


Thursday night is Steak night…..Steak salad night. See you then.

[Sid P]

You had a nice paleo salad going for awhile….

[SheilaAnn]

No avocado? That dorito bag looks so retro! Our taco salad style is my riff from an old job. Seasoned chicken with cumin, lime, s&p then grill and slice. Romain, iceberg mix, diced tomatoes, diced avocado, jalapeño ranch, kidney beans (if using canned, drain well). Garnish with whole grilled scallions and tortilla chips.

Now I want this salad!

[ssandy_561]

SheilaAnn The Avocado goes on tonight’s salad.

[barelfly]

Hahahah! I laugh because this is usually how I eat salad as well…chips of some sort. Unless I’m at a restaurant. Then I get French fries


Here’s something for you - costco has these buffalo chicken flavored protein chips….they are freaking out of this world good! Toss those into a chefs salad with a little ranch or spicy ranch

[BFlynn]

I do a lot of salads. Dropped a lot of weight in the last year.

My thinking was that "I can eat any meat I want --- on a salad".

Ended up doing a lot of chicken, fish, obviously. But also pastrami was a huge hit.

[yakima]

These salads are gorgeous. Thank you for this thread.

[Alan Brice]

This takes salads over the top. I could call this dinner anytime.

[ssandy_561]

NIGHT FOUR

Steak Salad.

What better way to eat steak and have people believe you are eating healthy.

I fired up my Weber Kettle and cooked her $7 Filet and my $7 boneless Ribeye.




Started again with a container of Fresh ‘n Crisp Leafy Greens that had been chopped up just a bit.




Next up came the buffer zone.

Celery



Chick Peas



Cucumber



And last but not least Avocado




Now the Star of the Show was added. STEAK!!!




Then it was topped off with crumbled Blue Cheese and my homemade sweet red wine vinaigrette.




Here is how I make my simple sweet red wine vinaigrette.

1/3 cup red wine vinegar
1/2 teaspoon dehydrated onion
1/2 teaspoon dehydrated garlic
2/3 cup olive oil
A big squeeze of honey
1/2 teaspoon salt

I first put the dehydrated onion and garlic in the vinegar and let it sit for at least an hour. This gives the vinegar time to hydrate both the onion and garlic. Then everything goes into my Tupperware Quick Shake and out comes the deliciousness.

I did put a healthy amount of freshly ground black pepper on my salad before I ate it but didn’t take that picture.

Her salad got all of her filet added. I put on about 6 oz. of my ribeye on my salad. The other 6 oz. entered my belly strait with no lettuce chaser.

The warm steak on the cool greens and vegetables makes a great salad and the blue cheese crumbles and vinaigrette add in a nice sweet and funk to the salad.

Tomorrow night will be the last salad in this week long journey.

Return tomorrow for the Asian Shrimp Salad.

[ssandy_561]

NIGHT FIVE

Asian Shrimp Salad

First line up your salad ingredients

Cabbage
Snow Peas
Sweet Red Pepper
Carrot
Water Chestnuts




Then introduce them to the chop-o-matic.




And the results are……




Now when I was developing this recipe I was thinking about what ingredients would make a good Asian slaw dressing and it came to me. I already had it in my refrigerator.




Some Yum Yum sauce and bit of extra Sriracha is added to the bowl and you have your Asian coleslaw.




Now before making the slaw some Gulf Shrimp were marinated in soy sauce, sesame oil, ginger powder, granulated garlic and white pepper. I then get them ready for the grill.




Onto the grill they go.




After about 6 minutes it’s then time to assemble. Put down a bed of slaw, top it with the shrimp and then add some crispy noodles.




Now you might ask “Steve, is coleslaw a salad?” In our house, yes it is. 😀

This salad has sweet, spicy, savory and crunchy well represented. This salad is the newest one to join in our rotation. I’m still experimenting with its ingredients. I think next time I might add some some celery to the slaw.

[STEbbq]

This looks outstanding. Maybe blackened shrimp might be good?

[ssandy_561]

With enough variety in the ingredients, a salad every night this week for dinner was enjoyed by both of us. I never thought “Not another salad”.

There are other salads we enjoy for dinner that I make but I thought these were 5 of the more interesting / delicious ones.