I’ve been thinking about BLTs ever since I ran across this BLT on a food blog.
And while I did stop by the supermarket and feel up the avocados, none of them were ripe enough to use tonight.
hot bit (part 1)
made bacon (I only had one slice thawed, so that’s all of the bacon. Just set it off to drain on paper towels for a bit)
cold bits
spring mix
2 scallions
1/4 – 1/2 yellow onion, sliced very thinly
2 small tomatoes (from my mother’s garden), quartered and sliced thinly
1.5 ounces of chevre
hot bit (part 2)
2 ounces leftover chicken breast, sliced (I ended up heating this under the broiler since I was also roasting veggies, but it could be cooked in residual bacon fat, if some were drained and wiped out)
Dressing
Grey Poupon
balsamic vinegar
1 tsp Manischewitz
1/4 tsp soy sauce
~*~
So there was bacon in that salad. And there are breakfast burritos. And so I was thinking, “Hey – there could be a breakfast salad.”
hot bit (part 1)
boil 1 potato and 1 egg
hot bit (part 2)
make bacon (1.5 slices)
cold bit
spring mix
finely sliced onion
finely sliced tomato
finely sliced hot pepper
hot bit (unification)
slice potato & toss with 1 tsp olive oil and some salt
slice hard boiled egg
crumble bacon over top right before eating
dressing
leftover from the BLT salad
verdict – both the potato and the egg was a bit much. Either one could have been left off with no ill effect. But, hey, I’ve never made a breakfast salad before. 🙂
~*~
I’d been cobbling together odds and ends of my mismatched collection of condiments, and I spied my jar of blueberry jelly – as yet unmolested in my salad making adventures. So I started planning a blueberry salad. Now this one is weird, but trust me, it was tasty. I wasn’t even starving when I ate it, and it was still tasty.
I started with the
dressing
3 Tablespoons of blueberry preserves
1/4 cup of white balsamic vinegar
juice of 1/2 a lime
1/4 tsp chinese mustard
3/4 tsp coriander chutney
1/2″ finely minced fresh ginger
a generous amount of ground cinnamon
and then I sliced
1 bosc pear into the dressing because I figured that blueberries wouldn’t provide enough body on their own, but I was worried about them softening/discoloring, so I let them sit in the vinegary dressing for a bit before adding them to the salad
cold bits
spring mix
1/2 cucumber, peeled and sliced in half lengthwise, and then into thin slices
1/4 onion, sliced thinly
1.5 ounces of chevre
about 1/2 a cup of blueberries
Add dressing
hot bit
dry toasted 1/3 cup of walnut pieces on the stove
Once they were all warm and toasty, I tossed them in a jar with some cinnamon
And then sprinkled most of them on the salad
All in all, it was every bit as awesome as I’d hoped.