I can’t believe how lacking I am on salad posts! I eat a Hugh Jass salad at least once a day and it’s one of my favorite ways to incorporate veggies into my diet. It makes sense though because the way I make salads is by putting whatever vegetables I find in the fridge and it’s difficult and almost seems pointless to write that down as a recipe.
But this roasted bell pepper and eggplant salad is different. The combination of the ingredients’ specific flavors meld together so well that it was worth posting after make it. I absolutely love the crunchiness of the toasted almonds and the smokiness of roasted bell peppers. The eggplants are a delicious, meaty addition and this salad could be eaten as a whole meal on its own or as a side to a tasty protein.
Also, I just came back from a week of traveling to Michigan for a wedding, where I had a bit too much sugar than normal combined with lack of sleep and traveling issues coming back home (which means STRESS!), and all I’m craving now is TONS of veggies to get my body back in balance. This means all the salads, meat, and low sugar for the next few days which I do not hate at all. I’m planning to triple this recipe and keep it on hand in the fridge so I can reach for it easily, and I suggest you do the same because you won’t regret it!
Beets are everywhere right now, peeps. I love this earthy root vegetable that always makes me look like I committed a murder in the kitchen. So fun. As the weather gets cooler (sorta), I love the abundance of them, and it’s fun to find different ways to eat them.
I was planning to grill some steaks a few days ago when it was hot out, and I realized that the only side dish ingredients I had left were beets and onions. My sweaty self didn’t want to turn on the oven and I was craving a salad so I decided to make a beet salad, using beets as the base, topped with bacon… because, bacon. The bacon bits add a salty, delicious crunch to it and the result was excellent, not to mention, so pretty.
If you own a mandolin, this salad will be much easier to make. If not, be prepared for a bloody mess. It’ll still taste wonderful though. Enjoy on its own or as a healthy side to a main dish!
Chicken salad is so underrated. I only make it when there’s a potluck or a picnic because it’s so portable, but every time I do, I’m always reminded of how tasty it is. I made this chicken salad to eat at one of those outdoor movie-at-the-park public events we had in our neighborhood last week. They were playing Guardians of the Galaxy and I was excited to go because 1) I miss going to outdoor movies like the ones they have all over in NYC, 2) you can bring your dogs so I thought it would be a fun outing for them, and 3) Chris Pratt. Plus, it’s a really great, funny movie.
Turns out, going to see a movie with the dogs at a crowded park, where there are a lot of other dogs around, is not always a good idea. Especially when your dogs are dying to socialize with every other living thing around. While everyone else and their dogs were just hanging out, calmly sitting on their respective towels or mats (How? They must have drugged them), our dogs were whining, whimpering, and pulling constantly on their leashes so they can explore and play. We had to keep them on our laps the entire time so they stay calm but one of our dogs kept whining still. Oh well. Now we know for next time.
With the dogs on our laps and the movie on in the dark, we somehow managed to maneuver passing around my giant bowl of chicken salad and whispered how delicious it was and how hot Chris Pratt is. Coupled with a few snack items, this turned out to be a tasty, hearty meal full of healthy fat and protein that was so easy to make (only 3 steps in the instructions!). And it’s naturally gluten-free and dairy-free without having to substitute anything which I always appreciate!