This is my go to when I am complaining about making a salad.
One big handful of arugula
One diced scallion or two tablespoon sliced onion
Ten grape tomatoes
Ten crouton
Two tablespoons crumbled goat cheese
Drizzle balsamic glaze
Add anything else you want but this is a simple delicious salad
This salad was so good, no wonder why I am fat.
One 8 to 10 ounce boneless rib eye steak
Salt and Pepper
Olive oil
One or two sliced onions
Two packages of sliced mushrooms
Two cloves of garlic
Two tablespoons butter
Salt and pepper
1/2 box grape tomatoes
Two inches of goat cheese broken into crumbles
Three slices of toasted and buttered Italian toast, sprinkled with a little salt.
A handful of pepperoncinis
Drizzle of balsamic glaze.
Heat the pan
Put some olive oil, salt and pepper on the entire steak.
Place in a hot pan and sear on one side till you see blood rise to the top
Turn and cook on the other side for about two or three minutes.
Take off the heat and let it rest
Place the butter in the pan and add the onions and garlic.
Cook for two minutes then add the mushrooms
Let everything cook till the onions are soft and mushrooms are tender.
Take off the heat and season with salt and pepper
Toast the Italian bread and spread with the butter.
Place one piece of toast on the bottom of the plate. Top with the onions and mushrooms.
Place another piece of toast on the top and place the sliced meat on that.
Cut the third slice of buttered toast into pieces and put it around the steak.
Divide the tomatoes, goat cheese and pepperoncini around the steak
Drizzle with the balsamic glaze.
Every so often I get tired of lettuce as a salad.
Tonight I just wanted something cold and crunchy and low calorie.
One large seedless cubed cucumber
One container of grape tomatoes
Two cubed red peppers
One small chopped red onion
One handful of chopped parsley or cilantro
One bunch of steamed chopped asparagus
Two handfuls of arugula
Mix everything together.
Serve with your favorite salad dressing.
Saveur Magazine has so many fabulous recipes .
I started reading it years ago and always find something special.
Treat yourself and get a subscription this year.
This is a salad I tried, loved it and had to post it.
I did make some changes.
1/3 cup white wine vinegar
1/4 cup chopped parsley
1 tablespoon oregano
3 cloves chopped garlic
salt and pepper
1 1/3 cup olive oil
3/4 cup crumbled blue cheese
1/4 cup half and half
1/4 cup mayonnaise
3/4 cup sour cream
1 tablespoons lemon juice
1 teaspoon granulated garlic
1/2 teaspoon onion powder
1/4 teaspoon celery seeds
One large head of iceberg lettuce, sliced into strips
One medium large head of Romaine lettuce, cut into bite size pieces
20 grape tomatoes
One large sliced cucumber
One medium thin sliced red onion
6 slices of cooked, crisp, crumbled bacon
One cup of homemade croutons
Mix the vinegar, parsley, oregano, garlic, salt and pepper
Slowly drizzle in the oil and whisk well. Set aside.
Mix the blue cheese, half and half, mayonnaise, sour cream, lemon juice, garlic powder, onion powder and celery seeds. This looks like the traditional blue cheese dressing.
Toss all your greens, tomatoes, cucumbers and onions together with the vinaigrette then add the blue cheese dressing on top.
Finish with the bacon bits and croutons.
Anchovies are optional
This is the exact basic recipe from Saveur Magazine but I just added a couple of extras.
