1/16/10

Double delicious



Inspired by lunch yesterday, I thought I'd share my entree salad invention.  I'll hardly claim it's original.  It's just my version thrown together on the fly...

I'll be fancy and call it:

Blue cheese, grape, toasted pecans, and grilled chicken on baby greens with balsamic vinaigrette

Make a nice fat pillow of baby greens of your choice
Add chopped red bell pepper,
A handful of red grapes,
Chopped chicken (leftovers save my life),
A spoonful or two of blue cheese.
Then top with toasted pecans,
Sprinkle on salt and pepper,
Drizzle on basic balsamic vinaigrette (and don't be stingy - fat is good for the body and the taste buds)

And, tada!  It's a meal in a bowl.

And inspired by my friend Amy, who admitted to her love of berries in salads...

You can do this same salad with many variations:
Instead of red grapes use blueberries, strawberries, raspberries, apples or pear.
Instead of blue cheese use feta or chevre.
Instead of pecans use walnuts, almonds, or pine nuts.
Also, play with variations on green- arugula has a delicious bite, baby spinach is a classic, and chopped romaine adds a nice crunch.

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