I came back from an afternoon of vegetable shopping at the green grocer and was starting to put my haul away when it struck me. The ingredients that I had would make some ‘Whole Foods worthy’ assorted cold salads for later in the week.
At the top of the photo is the lentil salad, which was simple, simple, simple. I bought more of Trader Joe’s steamed lentils to toss in to the deep freeze, but why do that? I added:
Diced- celery, sweet white onions, sweet red bell peppers
Minced- flat leaf Italian parsley and garlic
Dried spice – basil and oregano
House made white balsamic with fresh garlic vinaigrette
All of the above was to taste, just chop and toss into the bowl, give it a mix up and refrigerate overnight.
To the right of that is a take on what I saw on one of my fav TV programs, America’s Test Kitchen. Curried Chicken Waldorf Salad (shhhhh don’t tell DH he claims to not like this). I had some poached boneless-skinless chicken thigh meat (the same way they did in the hyperlink from ATK) in the `ridge, HMMM, just expand on that. I added some curry powder from the spice aisle to a small amount of `mayo to bloom the flavor. Next into the mixing bowl was:
Diced – apples, celery, sweet white onions and tart dried cherries
Finally some crushed slivered blanched almonds. Into the `fridge with this one as well.
Lastly, the Tuna Salad. To a can of tuna packed in water (drained), I added:
Diced – celery and sweet white onions
Chopped – pitted black olives
Dried spices – garlic powder, cayenne pepper and chives
Minced – flat leaf Italian parsley
Some dill pickle relish and `mayo (not too much, DH claims to hate mayo as well, so long as he doesn’t see me making it, he’s okay). Oh and S&P to taste. Stash this into a container and it’s time for a chill down.
These three gorgeous concoctions where served atop a bed of mixed baby greens with some chopped: English Cucumbers, Sugar Plum tomatoes, Sweet white Onions, Sweet Red Bell Peppers-dressed in the same vinaigrette as the lentils (I always have a mason jar of it in the `fridge). I portioned them out with a 1 ½ Tablespoon disher (small ice cream scooper). That is restaurant quality stuff… I make good food!