Because summer in Texas is HHHHOOOOTTTTT, I have been trying out menus and recipes that do not require the oven, cook top, or even the outside grill when possible. I am trying new salads, sandwiches, and lighter fare that doesn't take long to prepare. I haven't been able to eliminate the heating of food items completely, but I have definitely cut back.
I have been trying out new salads, for sure, and the one I tried last night is very good!
Market Salad
(net carbs 4g)
3 boiled eggs
4 thick slices bacon, crisp-cooked and crumbled
2 cups green beans, cut into 1 inch pieces, cooked and drained
1 tablespoon minced fresh basil, chives, or italian parsley
4 cups washed salad greens, of choice
3 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1. Place eggs in small pot with water to cover; bring to a boil over medium-high heat. Immediately remove from heat. Cover; let stand 10 minutes. Drain; cool eggs to room temperature.
2. Combine bacon, green beans, basil, and salad greens in large salad bowl. Peel and coarsely chop eggs; stir into salad. Combine oil, vinegar, mustard, salt, and pepper in small bowl; whisk and drizzle over salad. Toss gently to coat.
I used basil and cilantro, romaine lettuce, and I doubled the dressing mixture. Steve said that it could have used more bacon. It was very tasty. I served it alone with garlic bread sticks.
Give it a try. I hope you like it as much as we did!
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