Recycled salad.

Discussion in 'Grilling Chicken' started by mdboatbum, Nov 4, 2014.

  1. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    As the winter approaches and activity slows, I'm told I should eat more healthy foods. To this end I've been trying to come up with things that fall into the healthier category yet don't take away my will to live. Last nights dinner was a simple salad consisting of grilled chicken breast over a bed of arugula with grape tomatoes, walnuts and goat cheese, dressed with a homemade honey balsamic dressing. It was pretty good, if I do say so myself. Today's lunch was the leftover salad between 2 slices of homemade "no knead" sourdough. Even better than the salad! Look at me, eating rabbit food and even recycling it. I'm practically a hippie.
    [​IMG]
     
  2. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Dressing recipe:
    5tb extra virgin olive oil
    2tb Balsamic vinegar
    1tb Dijon mustard
    1tb honey
    Salt and pepper to taste. I also added about a teaspoon of dried thyme because I knew I was putting it on chicken, you can add anything you want. I just toss everything into a half pint Mason jar and shake it up.
     
  3. woodcutter

    woodcutter Master of the Pit OTBS Member

    I think someone said I should eat healthier too........I don't remember for sure. Your salad looks like something I would eat.
     
  4. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Your description of the meal had me drooling [​IMG]. Then the Q-view overwhelmed me and I had to get out my last portion of ribs and have them heating now...   I have no Wrabbit food in the house , but i'll pretend [​IMG]
     
  5. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Oh,yes. Thanks for the recipe (copied and stored) , I love Balsamic , anything [​IMG]
     
  6. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Thanks Oldschool! It was really simple but surprisingly tasty. The dressing is stupid easy, actually got the idea from a Jamie Oliver show. I'd never had good luck making vinaigrette, it never emulsified completely. The Dijon really helps in that regard. Plus, by keeping the proportions of mustard, oil and vinegar the same you can use it as a base for all sorts of dressings. I've made raspberry, Asian, BBQ (bbq salad dressing, who'd a thunk?) and all manner of others.
     

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