I'm not. Because I ate a delicious salad. I call it "Can Salad" because it requires the opening of a lot of cans. I used to call it Steak Salad and I still could call it that, but I feel like the new and improved "Can Salad" title is much more fitting. Because essentially, you can open up cans of whatever you have and put it in your salad. I'm made this steak salad so many times that I don't even follow the original recipe. This time, I used:
- Romaine Lettuce
- White kidney beans
- Red Kidney beans
- Chopped cucumbers
- Chopped tomatoes
- Broken up pieces of whole wheat pita chips
- Steak (cooked on the stove, seasoned to your liking)
- I know what you're thinking now. Julie, you eat a lot of red meat. You're so right, reader. And I rarely eat red meat and never order it in a restaurant. I just happened to pick two recipes with steak and blogged about cow parts two days in a row. I blame the quinoa. Please forgive me? I'll make it up to you tomorrow, I promise. Okay great thanks.
Dressing: Sweet Relish. I do not like pickles and I love this relish stuff. Perfect light dressing. Even MJ only used the Relish as dressing without adding anything else. If that's not enough for you though, you can add EVOO or some red wine vinegar. Or both. Or make up your own dressing. You, too, can ignore a recipe just like I have done many times!
I'm pretty sure the recipe is also supposed to call for corn, but after I opened the three cans, MJ said we had enough and we will save the corn for something else. Any ideas?
|my beautiful Can Salad!|
Speaking of too many beans, we have a very large amount of left overs. Most of the beans, veggies and meat we will use for lunch or left over salads, but I saw this recipe on pinterest for chickpea cookie dough, so the remaining chickpeas are definitely going to sacrificed for the sake of science... aka I'm dying to see if you can really make chickpeas taste like cookies. Please stay tuned.