A delicious three ingredient salad. I think sometimes salad preparation can get a little out of hand. A little of this and a little of that and little more of something else and the next thing you know you've got too much of everything. Of course, this is not always the case. Sometimes I want a really hearty salad. One of my all time favorite hearty salads is the Cobb Salad. Very delicious and very filling. The best place to go for a Cobb Salad in D.C. is Chadwick's on K Street in Georgetown. Absolutely supreme. But for lunch this week, I decided on a simpler, three ingredient summer salad.
In this container we have a bed of iceberg lettuce, two smallish chicken breasts, grilled and chopped, and one large tomato.
Oops! We need to change the description on this salad to a "four" ingredient summer salad. We had part of a block of Asiago cheese left over from the spaghetti casserole we made last week. A little bit of that shredded on top was a perfect final touch. You do not need a lot of Asiago. It is a very robust cheese. It is similar to Parmesan but more intense in flavor.
A plastic lid covers the container and into the refrigerator until time to prepare the lunch containers.
And here is today's serving. I will dress it with Ranch dressing and a little salt and pepper. A nice light midday meal during these hot and humid days of summer. Nothing too heavy. I think a very cold V8 would help round out this meal. I like it very, very cold. I will sit the bottle or can in the freezer for a few minutes just prior to drinking. I am not a big fan of V8 over ice, but I have done it if I am eating out and the restaurant does not have it cold enough for my taste.
In this container we have a bed of iceberg lettuce, two smallish chicken breasts, grilled and chopped, and one large tomato.
Oops! We need to change the description on this salad to a "four" ingredient summer salad. We had part of a block of Asiago cheese left over from the spaghetti casserole we made last week. A little bit of that shredded on top was a perfect final touch. You do not need a lot of Asiago. It is a very robust cheese. It is similar to Parmesan but more intense in flavor.
A plastic lid covers the container and into the refrigerator until time to prepare the lunch containers.
And here is today's serving. I will dress it with Ranch dressing and a little salt and pepper. A nice light midday meal during these hot and humid days of summer. Nothing too heavy. I think a very cold V8 would help round out this meal. I like it very, very cold. I will sit the bottle or can in the freezer for a few minutes just prior to drinking. I am not a big fan of V8 over ice, but I have done it if I am eating out and the restaurant does not have it cold enough for my taste.
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