Everything but the kitchen sink salad

So I suppose making a salad  isn’t really cooking, is it?  However, there is a certain art involved in putting together just the right combination of ingredients.

Due to a little mishap yesterday involving me, high heels,  running, steps and the sharp corner  of a wooden desk , I’ll be laid up for a few days on doctor’s orders.  No standing around in the kitchen slaving over a hot stove today! It also means no gym for a few days.  So, lunch today is what I like to call an “everything but the kitchen sink” salad.

My criteria for a great salad, especially as a main meal, is that it must be incredibly filling, colourful, varied in texture and of course, tasty!

What to use (in any amount you desire)

Romaine lettuces (chopped)

Red and Green sweet peppers (thinly sliced)

Sweet corn


Hard-boiled eggs (chopped) (remove the yolk if you like)

Carrots (shredded)

Celery (diced)

Cucumber (sliced)

Green apples (thinly sliced)

Bacon  (the real deal not that imitation stuff!)

Roasted chicken breast (chopped)

Cooked jumbo shrimp

Goat cheese (crumbled)

Cheddar cheese (finely shredded)

What to do (it ain’t rocket science!)

Toss all ingredients together with dressing of your choice! I used a honey dijon vinaigrette.  Add a little salt and pepper to taste.

Some of you may prefer a neater finish but I love to have combination of flavours in every bite (plus I think it’s prettier this way 😉 ).

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