A 20- BY 30-FOOT SALAD BOWL

Some of us Green Thumbs who are meat lovers have discovered that we like salad, too, if it’s made with fresh lettuce from the community garden.

Our 20- By 30-foot plot is like a huge salad bowl full of lettuce, onions, tomatoes, basil, parsley, cilantro, spinach and peppers.

Today, a few of us met at the garden to pick ingredients to take home for a salad lunch. I’ve washed my family’s pickings, and my fingertips still smell like cilantro.

So we don’t get tired of eating salad every day, the Green Thumbs exchanged recipes in the garden that we can make at home.

Here are a couple of our favorite dishes to easily serve at lunch.

–c

BLT CHICKEN SALAD

½ cup mayonnaise

¼ cup commercial barbecue sauce

2 Tablespoons grated onion

1 Tablespoon lemon juice

½ teaspoon pepper

2 large tomatoes, chopped

8 cups torn leaf lettuce or iceberg lettuce

3 cups chopped cooked chicken

10 slices bacon, cooked and crumbled

2 hard-cooked eggs, sliced

Combine first 5 ingredients in a small bowl; stir well. Cover and chill dressing mixture thoroughly. Press chopped tomato between several layers of paper towels to remove excess moisture. Arrange lettuce on individual salad plates; top each serving with tomato and chopped cooked chicken. Spoon dressing mixture over salads; sprinkle with crumbled bacon, an garnish with egg slices. Serve immediately.

Yield: 4 servings

–From C’s kitchen

TOMATO-CUCUMBER SALAD

1 seedless cucumber, sliced

½ small onion, thinly sliced

2 cups small, vine-ripened tomatoes, cut into quarters

¼ cup olive oil-and-vinegar dressing

½ teaspoon lemon zest

1 Tablespoon lemon juice

Salt and pepper to taste

Stir together cucumber, onion and tomatoes. Add oil-and-vinegar dressing, lemon zest, lemon juice and salt and pepper to taste. Toss to coat.

Yield: 4 servings

–From D’s kitchen

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