Published July 21, 2008
Tags: cooking, food, salad
This is one of those “salads” that prominently feature mayonnaise. If that grosses you out, you probably want to stop reading now. But I will warn you – it grosses me out a little bit too, but this is oh-so-delicious that I just don’t give a damn.
So, you start with a basic pie crust and bake it like you are going to make a pudding pie – just the empty crust in a pie dish. (Remember to poke it a few times with a fork so it doesn’t get all bubbly.) I cheated and used a pre-made one.
After the pie crust cools, layer a few lettuce leaves over it. I used some from my garden – whoo hoo! Next, mix about 1 cup of mayo with a teaspoon of seasoned salt. Put half of this over the lettuce. Add some frozen peas, shredded cheddar cheese (about a cup of each) and 1/4 cup of green onions. You can also add some water chestnuts. Next up is the rest of the mayo followed by 3 hard-boiled eggs (sliced), a cucumber or tomato (or both, you know… whatever!), and some crumbled up bacon – I used about half a pound, but you could get away with less and it would still be pretty bacon-y. Eat it. Yum. Or let it sit in the fridge for a few hours – it’s good either way. After eating it, you should probably go for a walk or something.
I made this pasta salad for a barbecue this past weekend. It was very refreshing, since it was about 95 degrees out! It has rotini pasta, cucumber, green pepper, muenster cheese and black beans with italian dressing. The beans give it a nice little burst of protein without having more meat, which was good because we had the largest pile of ribs that I have ever seen!
After the mass amounts of junk food intake at the graduation last week, this week I’ve really been craving fruits and vegetables. I raided the produce section for all of my favorites and decided to make this simple fruit salad. It has watermelon, apple, nectarine and kiwi, tossed with a simple one to one mixture of honey and fresh lemon juice. It is so very delicious, and since it has the lemon juice it keeps well in the fridge for a few days without the fruit turning brown. This is so perfect for summer!
Last night’s Lost dinner was most excellent. It was pretty warm yesterday, so my original dinner plan of sloppy joes and mashed potatoes didn’t sound very appetizing. This was an amazing alternative. I breaded some raw shrimp in coconut (flour first, then egg, then coconut) and pan fried them. It is really easy to burn the coconut, so the oil shouldn’t be too hot!
The salad is just a baby arugula mix. The peppery flavor of the arugula was a little strong for the lightness of the dressing, so next time I might go with baby spinach instead. The dressing was fresh lime juice, honey and olive oil. It was like a lime kick in the pants, which is awesome if you like lime as much as I do. This recipe is definitely going in the must have again, over and over category!