I just returned from a business trip in Portland and reluctantly logged into my blog to look at my viewer ratings. Needless to say, they tanked last week since I didn’t post anything before I left town and during the week I was away. On hindsight, it may have been the better choice anyway since my general understanding is that people don’t care to read anything useless. You tell me.
I still have 4 whole heads of iceberg lettuce from the stash Mom gave me last week. Worse, it’s iceberg lettuce, my least favourite and I have internal conflicts if I attempt to waste it. I am relieved that we were able to whittle it down to 4 because it was 7 before! By the way, you will learn quickly that she gives me a lot of food, cooked or raw. It’s Mom’s continual sense that I don’t have enough at home. It drives me insane but I love her, she’s my rock in life and would hate to hurt her feelings by turning it down. Even rocks can get bent out of shape.
For this recipe I used leftover roasted pork loin however, other great options in this quick and easy salad would be to use any lean cold cut meat, hard boiled egg or chicken breast. Other vegetarian options would be to use garbanzo beans, walnuts, hazelnuts or navy beans.
Saturday Afternoon Salad
Yields 2 servings.
2 cups iceberg lettuce, washed & cut into ¼ inch strips
2 cups romaine lettuce, washed & cut into ¼ inch strips
1 roma tomato, halved & sliced thin into half rounds
¼ cup red onions, thinly sliced
¼ cup light feta, crumbled
1 cup cold roasted pork, cubed
Dressing
2 tbsp extra virgin olive oil
1 tbsp white wine vinegar
1 tsp Dijon mustard
Salt
Pepper
In a large bowl, whisk the olive oil, vinegar, mustard, salt and pepper together. Taste the dressing to make sure that it is seasoned well. Add the onions, tomato, both lettuces and feta. Toss gently until coated and serve.
As I finished lunch I thought about my trip to Portland. I haven’t been traveling as much this year but this trip was good and still allowed me to realize how I can still keep up with my fitness and health regardless. Nevertheless, I am happy to be back to normal at home and not having onion rings instead, which I guiltlessly consumed yesterday at the airport before catching my flight home. I miss my own cooking… and the Parsons family dog that is staying with us for the time being. He is in bliss right now, judging by his current (photographed) state.
Oh! And if you haven’t noticed, I bought a new camera! No more grainy pictures requiring “artful” adjustments that just turn out to be bad photos.
