Wednesday, July 9, 2008

Salad Shmalad

Who says a salad can't be filling? The salad I made tonight was incredibly tasty and again, had ingredients that cost less than $10. Made enough for me and Jon (the boyfriend) to eat a lot of, and still have leftovers for me to take for lunch tomorrow.

Here's what we did:

1. Baby Greens Salad Mix (About $3 at Kroger. I bought the organic kind but you can go cheaper)
2. Can of garbanzo beans (About $0.78)
3. Can of sweet yellow corn (About $0.50)
4. 1 raw tomato (About $0.75)
5. 1/4 raw onion (price unknown, I just had it at home)
6. Lightlife Chikin Strips (About $3, again you can go cheaper but still get protein by using some pan fried tofu or nuts)
7. Salad dressing. (We used what was already in the fridge)
8. Spices

How to:

1. Strain and rinse corn and garbanzo beans.
2. Chop tomato and onion
3. In a frying pan, lightly spray with cooking oil. Brown chikin strips while seasoning with whatever you want (we used black pepper, Grill Time chicken seasoning, red pepper, and salt).
4. Combine everything over greens and toss. Add dressing at your own discretion.

Duh that's how you make a salad.

But my point in posting this is as follows:

This salad was REALLY filling. A salad doesn't just need to be vegetables. Put your protein in there with it and get it all done in one dish. I'm tired of the whimpy vegan salad that you can hardly get to stay on a fork much less stay in your stomach for longer than 2 minutes. This salad leaves nothing to be desired. Finish off with some slices of whatever fruit you've got handy (mmm. . .doesn't watermelon sounds good?) and you've got yourself a gourmet meal straight from mother earth's kitchen!

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