Sunday, May 30, 2010
Pretend you're me and it's a rainy Sunday afternoon so you left the confines of your bedroom for the first time since you woke up to rustle up a meal. You open the refrigerator door, one hand on your cocked hip, give the contents a once over then close the refrigerator door. You do this two more times before letting out a big dramatic sigh that implied, “Okay, I give up! The contents of the fridge won't magically change every time I open it, so I'll just make a summer vegetable salad (even though it's raining)!” So you gather all the ingredients and proceed to make the following salad.
Sweet bell peppers
Chicken breasts, cooked
Bacon strips, fried til crispy
Mayo, 3 to 5 tablespoons
Lemon juice from one lemon
Splenda, 1 packet
Salt and black pepper
**Basically anything in your fridge that you need to use up before it gets too squishy**
1.Prep the veggies. Since you're me, you steamed the broccoli until they were a little soft, but not too soft, crisp tender is the term you're looking for. Slice the bell peppers and cucumber into thin rings. See the remaining half of the onion you used to make something you forgot about a couple of days ago? Dice it up.
2.Prep the meat. Roughly chop the left over chicken breasts that your hubby fried for dinner two nights ago. Crumble up some of that bacon, too.
3.Make the dressing. Add all the ingredients you THINK make up a decent dressing and mix them all up, making sure you dip your pinky in a few times to gauge the taste. Add salt and pepper if you must.
4.Toss the salad. Put everything in a big bowl and armed with two plastic ladles, toss the vegetables, meat and dressing until everything is lightly coated with the dressing. Refrigerate until serving.
5.Serve to sick hubby.
Now stop pretending to be me and you make this salad.