Maybe not the most inspired thing to do for our first 2020 recipe, but inspired is not what we’re attempting here. Delicious is.
Jay usually does some kind of January … eating thing … which, is fine. I could go on and on about how I don’t do things like that for a variety of reasons that I feel strongly about, but I’m also happy to support people in my life that try to make healthier choices.…
Oh hello, here’s a salad we can SINK OUR TEETH INTO. Finally.
I’m all about a main dish salad. I order them often in restaurants because I want to, not because I’m punishing myself for something or feel like I should. BUT, the salad’s gotta be a good one. House made dressings, fun protein choices, crunchy things, etc. If salads on a menu don’t look good, I’m heading straight for ordering a dinner entree during brunch because the smothered chicken is just always so legit, right?…
MEAL PREP THIS FOR SURE.
Alternative Title: The Time Beck Discovered Chow Mein Noodles and Now That’s All She Wants To Eat.
And honestly, who can blame her? This spicy peanut chopped salad is one of my favorite things to do with the Spicy Peanut Sauce I posted on Monday. We use it in hot and cold dishes which allows it to taste super different aka behave like two sauces aka two for one aka measure twice cut once? I don’t know.
I posted on Monday. We use it in hot and cold dishes which allows it to taste super different aka behave like two sauces aka two for one aka measure twice cut once? I don’t know.…
Here is a nicoise salad that is full of texture and interest, can be meal prepped or served warm/room temperature, includes veggies and carbs and protein, and has a to-die-for flavor base. So that checks a lot of boxes.
Salads-as-boring is kind of a tired old story, but maybe a truthful one nonetheless. I’m always looking for salads with lots of STUFF on them. One of my favorite things to order at delis is a salad sampler kind of thing, and nicoise salads are that way naturally.
I’ve seen lots of versions of nicoise salads – some with rice instead of potatoes, fresh tuna instead of canned, and lots of have olives and eggs. I don’t like eggs and Jay doesn’t like olives, so you understand why those two items are missing here.
The KEY to this salad is that we make one mustard base, then use it in different ways in the tuna, green beans, potatoes, AND salad dressing. This takes some steps out of the dish since we don’t have to make all separate sauces, and each component tastes slightly different while also belonging together from the mustard.…