Beware of a Curmudgeon with a Sharp Knife

Sometimes it is nice to come home from the J.O.B to have dinner made. This morning I asked my curmudgeon to make us some salads for dinner. (We try to have salad for supper at least once a week.)


He looked up from the computer and said “What?!” teasing of course. Hm I said "A curmudgeon with a sharp knife…ooo"  He grumbled, and then asked. “How long do I bake the lettuce?”

Actually he makes a really good chopped salad. 

lettuce
tomato
cucumber
bell pepper
carrot
celery
other veggies on hand, from leftovers. ...  nothing is ever measured. but it's always great.

Atkins Asian Beef Salad

Ingredients:


Marinade and Dressing Base:

4 green onions, chopped
3 garlic cloves, pushed through a press
¼ cup soy sauce
2 tablespoons no-sugar-added rice-wine vinegar
2 teaspoons sesame oil
1 teaspoon granular sugar substitute
½ teaspoon curry powder
¼ teaspoon dried ginger


Salad:

1½ pounds beef sirloin, cut against the grain in 1/8-inch strips
2 tablespoons canola oil
6 cups mixed salad greens
1 red bell pepper, thinly sliced
1 can (8-ounces) sliced water chestnuts, drained


Directions:

1. Mix green onions, garlic, soy sauce, rice wine vinegar, sesame oil and sugar substitute in a small bowl.

2. Pour half into a resealable plastic bag; add steak and marinate overnight in the refrigerator. To remaining soy sauce mixture, add curry powder and ginger.

3. Heat canola oil in a large skillet over high heat until very hot. Drain beef and discard marinade; quickly stir-fry beef 2 to 3 minutes in hot oil for medium doneness.

4. Transfer to a large mixing bowl. Add salad greens, bell pepper, water chestnuts and reserved soy dressing. Toss to coat.

BLT Salad

After all that party food, it's time to start eating healthier.  Right? right. . . 

So to that, let's start the year off with greens. 

1/2 cup Pace® Picante Sauce

1/4 cup prepared Italian salad dressing

6 cups romaine lettuce, torn into bite-sized pieces

2 medium tomatoes, cut into thin wedges

2/3 cup sliced pitted ripe olives

2 cups corn chips

2 ounces shredded Cheddar cheese (about 1/2 cup)

3 slices bacon, cooked and crumbled

• Stir the picante sauce and dressing in a large bowl.
• Add the lettuce, tomatoes, olives and chips and toss to coat. Top with the cheese and bacon.
• Serve