Best.Salad.Ever

So I bought a few random things at Trader Joe's last time I was there, and I wasn't quite sure what to do with them. I made their pre-stuffed turkey breast this past weekend and I wasn't a big fan of the stuffing inside. Too sweet and way too soft and mushy. The turkey was good, though, but if we just ate it for dinner it would take DH and I two weeks! I also for some reason bought one of those hard salamis, not sure why, but it looked good at the time.

Anyway, I had this stuff, plus a couple ears of corn and leftover green beans from the turkey dinner, as leftovers and suddenly I found myself craving a "Big Salad", Seinfeld-style. So I used my leftovers to whip this little Big Salad together. I have to say (as I lick the plate), it was a very inspired merging of random ingredients. In fact, I think it may be my new favorite salad. I'm blogging this in part so I don't forget how to make it next time!

Obviously variations on this could be infinite. I think the key ingredients are the classic chef's salad fixings of turkey, salami, and cheese, combined with the sweet corn and garbanzos, and my ever-favorite Trader Joe's pita chips (honestly, I am quite possibly addicted to these evil little chips - thank God they are baked, at least!). For some reason the dressing was just okay until I added the lemon juice - it added just the right extra amount of acidity and brightness. Next time if I have them on hand, I'll probably add fresh chopped tomato and/or chopped sweet red pepper for a little more veggie action. I bet some fresh chopped parsley or basil would also be a nice addition.

Big Salad
1/2 bag hearts of romaine lettuce
1/2 cup to 1 cup chopped turkey breast (if you happen to be using a pre-stuffed turkey breast from TJ's, scrape all said stuffing out and just chop up the actual turkey part)
1/4 hard salami stick, cut into 1/4-in cubes (I used TJ's white wine salami)
3 slices provolone, chopped into 1/4 inch squares
Sweet corn removed from 1 ear of corn
Cooked green beans with olive oil and salt/pepper (or you can use raw), chopped into 1/2 inch pieces
1/2 can garbanzo beans, drained
Crumbled salt pita chips from TJ's (a couple handfuls)

Dressing: (rough estimate of proportions)
3 tbsp EVOO
1 tbsp red wine vinegar
1 tsp Dijon mustard
1/2 tsp fresh lemon juice
Salt and pepper to taste

Toss all salad ingredients in a Big Bowl (natch!). If serving immediately, toss with salad dressing and serve. If you are saving leftovers for lunch tomorrow b/c your DH doesn't like salad, plate before adding dressing and then drizzle dressing on top. Save rest separately for lunch.

Serves 2 and I can attest that it goes very well with a glass of chardonnay! (probably can't bring the latter to lunch tomorrow, but man am I looking forward to the rest of that salad!)

Salad a la Buffalo

When we have a really nice, hot summer day like today, I sometimes don't know what I want to eat. I got home sort of early today (for me, 5:30 is early!) and decided I needed some exercise, so I walked to the store to get something for dinner. Once I got there I realized I had no idea what I wanted to eat but I was very.very.hungry.

Then, inspiration struck! My "famous" (at least to me, I don't think I've made it for anyone else but my husband) buffalo chicken salad. So good! And so easy! And you feel like it is somewhat healthy, even though it is so not!

So here's what I got at the store:
3 ears of sweet corn (this ended up being too much corn, but oh well)
Bag of Tyson's frozen buffalo chicken boneless "wings" (really little chunks of breaded chicken breast, i also had some leftover Target brand at home that was actually even better)
Hearts of romaine bagged salad
2 small tomatoes
Light blue cheese dressing

So once I got home, I boiled some water while pre-heating the oven and cooking the chicken according to package directions (for the stuff I got it was 400 degrees for 20 min).

Once the water came to a boil, I throw in the husked corn for 3-5 minutes, then drained and cooled. Took a sharp knife and cut off the kernels into a bowl. Then chopped the tomatoes.

I arranged the romaine on a plate, and sprinkled the corn and tomatoes on the top to taste. Once the chicken is done, I placed it liberally on top of the salad and drizzle with blue cheese dressing. (you can use more or less of the chicken & dressing depending on your appetite, I generally have more chicken than I should, but usually just a nice light drizzle of dressing)

I really freakin' love this salad - to me it tastes like summer. You really need to use fresh sweet corn if at all possible to counteract the spice and processed-ness of the frozen chicken. If you want, you can also add shredded carrots or chopped celery. That's all.