A Few Good Salads

When you are no longer able to take pictures of your cute niece and nephew because your phone is already full of photos, you know it's time for a blog post.  I dug deep into the recesses of my phone's memory and found a few salads.

 

 

 

Salad #1: Boring Salad with Eggs and Asparagus

 

 

Mixed greens with sliced onion and sections of clementine, tossed in my usual go-to dressing: fig balsamic, olive or canola oil, salt, and pepper.  On the side is green and white asparagus with crispy garlic.  Also soft boiled eggs and whole wheat toast. 

 

This was a good manager special day at Meijer.  The asparagus, the greens, AND the clementines.  Probably other things as well, but I don't remember.

 

 

As usual, we mash the egg and some of the greens onto the toast.  Zach was particularly impressed with these eggs.

 

 

 

Salad #2: Fried Cheese Salad

 

Once upon a time, I found some goat cheese on manager's special, and remembering a salad I had had many years before, I fried it and put it on a salad.  Zach loved it.  Since then, whenever I find a good deal on goat cheese, I pick some up and make a salad or two.  For this particular salad, I had also found some fresh mozzarella on M.S. and had some Cheddar on hand, so I decided to fry those up as well.

Since there are more components to this salad than just cheese, here are some other ingredients:

Red and Green Leaf Lettuce

Roma Tomatoes
Frozen Sweet Corn (thawed)

Grapes

Roasted Pumpkin Seeds

Avocado
Toasted English Muffin with Butter

 

 

To make fried goat cheese:
cut well-chilled cheese into rounds about 1/2-3/4" thick.  Dip into flour seasoned with salt and pepper (taste a bit of the flour to make sure it tastes lightly salted), then into beaten egg mixed with a little milk.  Finally, dip them into bread crumbs, then either fry right away or, for best results, put them untouching on a plate and chill them for 15-30 minutes.  To fry, cover the bottom of a skillet with about half an inch of oil, heat to medium-high and fry until toasted on each side, flipping after about two minutes.



Salad #3: Steak and Asparagus Salad

 



 I don't actually remember this salad.  It happened around the same time as the first asparagus salad, because I have only had white asparagus once.  I don't remember why I got steak.

Greens, arugula, onion, fig balsamic vinaigrette, sautéed asparagus and zucchini, steak, avocado, whole wheat toast.

 

 

 

Salad #4:  Asparagus, Avocado, Summer Squash, and Mushroom Salad with Egg

 

 

 Yet another salad during the White Asparagus Days.  The White Asparagus Days coincided with the opening of  Lucky's Market in Clintonville.  There was a good sale on red and green leaf lettuces there, along with avocados and many other things.  It's the kind of market where you can't actually afford anything unless it's part of a fantastic sale, but at least some of the sales are indeed fantastic.  The steak in salad #3 may have been from a good Lucky's sale.

 

This salad was made from the said leaf lettuces with raw onion and red wine vinegar.  On top of the greens were sautéed summer squash, white asparagus, and mushrooms, along with diced avocado, a fried egg, and whole wheat toast.  The oil from sautéing the vegetables made up the oil part of the vinaigrette when everything was mixed together.

 

 

Salad #5: Amazing Salad

 

(Not pictured)

 

Had I known I was going to do a post on salads, I would have taken pictures of some of the AMAZING salads I had for lunch recently.  Once again, steak was involved, leftover from the Russian dinner.  Most of the salads were exactly the same, and basically great, thanks to really good manager's specials.

 

 

Amazing Salad Recipe (serves 1)

2 oz. steak

1 Lime

Kosher Salt

1 oz. Whole Wheat Linguini

2 c. Mixed Greens

1 c. Arugula

5 Mushrooms, sliced

1 Radish, sliced

Onion, 4-5 thin slices

8 Sugar Snap Peas

1/4 Green Bell Pepper, sliced

1/2 Avocado, diced

 

 

Cut the lime in half and squeeze the juice from one half onto both sides of the steak.  Sprinkle it lightly with kosher salt on both sides, set aside.  Cook pasta.  Meanwhile, assemble the salad ingredients.  Once pasta is done, drain it and add it to the salad.  Cook the steak on both sides to desired doneness.  Let rest for 5 minutes, then slice.  Squeeze remaining lime half over salad, sprinkle with about 1/4 tsp kosher salt (or to taste), mix well, top with lime.

 

I had this salad once, and thought it was fantastic, but that it had to be a fluke.  So I tried it again the next day, and the next, and the next, and the next, and IT WAS STILL GOOD!

 

(I ran out of steak after day 2 and started using ground turkey, and I started running out of other ingredients and doing lots of supplementing, and eventually the salads weren't as good anymore)