Recipe: Chicken & Beet Salad

This is too easy to probably even qualify as both a blog post and a recipe. But it is too good not to share.

First, I apologize - no photos. I tried 900 ways to take a photo of this salad that didn't make it look like cat vomit - sorry, no luck. Have you lost your appetite now too? Bummer! But really - try this!

Here is what I use:
Champagne Vinaigrette Dressing from this salad
Romaine Lettuce from the garden
Leftover chicken from the previous nights dinner, sliced/shredded/chunked...whatever you prefer!
Roasted Beets left over from the previous nights dinner!
Cheese - I like some shredded Mozzarella and some Blue Cheese - what a combo, I know!

If you are going to make this to take to lunch the next day, I put the dressing at the bottom of a jar, then dump everything else minus the lettuce. In the morning I add the lettuce on top. At lunch time, I shake it all up and 'ta-daaa'  - salad that isn't soggy! I have pinterest to thank for that trick ;)

Give it a try, I bet you'll like it. And if you tell me you don't like beets, I am going to ask you - "Do you know you don't like beets, or do you just think you don't like beets?" :) Because when they are roasted, they are nice and sweet!

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This post is linked up at the Pennywise Platter!

Recipe: The Fishmarket Salad

Throughout high school and most of college, I worked at a restaurant that served a salad hubby & I both loved. It's been some time since we've had it and since we have an abundance of lettuce in the garden right now, I decided to recreate it.

The salad was called 'The Fishmarket' and it had a Champagne Vinaigrette dressing. Obviously, the dressing is the hardest part to recreate, but we both agreed I came pretty darn close!  

The Fishmarket Salad

Lettuce (We had Crisp Mint Romaine growing in the garden)

4 hard boiled eggs

1.5 cups cooked mini shrimp, chilled

1/2 cup crumbled blue cheese

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Divide ingredients into 2 serving bowls. I couldn't tell you how much lettuce we had - use what you know you will eat :)

Champagne Vinaigrette
1/4 cup White Wine Vinegar (Champagne vinegar would have been better, I am sure, but I didn't have any!)
1 clove garlic
Small quarter of an onion
4 tbsp honey
1 tbsp Dijon mustard
1.5 tsp yellow mustard
2 tbsp lemon juice
2-3 dashes Tabasco
1/2 tsp salt
1/2 tsp black pepper
1/2 cup extra virgin olive oil
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Combine all ingredients, except oil, in your food processor and whiz it up until it is all combined and garlic and onion are finely minced. Then slowly stream in your oil whizzing it as you go until all is combined. Chill until you are ready to use.

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This recipe was linked up over at Freaky Friday with Real Food Freaks and  Summer Salad Sundays