The Big Salad

Salads can be terrific go-to meals, particularly in the summer. You can add or remove any ingredient, or try different combinations as you please. The only limit is your own imagination!

My inspiration for "The Big Salad" is twofold. First, of course, is Elaine's perpetual quest for The Big Salad (or Ensalada Grande) on "Seinfeld". I'm sure that if Elaine liked the same things I like, this would be the salad for her! My second inspiration is the Soho Grill on 31st Street in Astoria. They let you design your own salads, starting with spinach or mixed greens, and adding any combination of dozens of mix-ins. They stir the salad for you in a large bowl, and repackage it in a plastic bowl to go. What a great concept!!

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The Big Salad

About 2 oz. mixed greens (enough to almost fill a large bowl)

6-8 grape tomatoes, halved

slices of red onion

4 small knots of fresh mozzarella, quartered

1/2 oz grilled chicken, cut in small pieces

1 oz. trail mix (raisins, dried cranberries, peanuts, slivered almonds)

2 tbs balsamic vinaigrette

• Combine all ingredients in a large bowl. Stir with salad tongs. Serve.

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Notes

• There's a lot of protein here (chicken, mozzarella, peanuts), so feel free to eliminate some if it's too much for you.
• Trail mix adds a bit of sweetness to the salad. I use "Cranberry Fitness Mix" from Stew Leonard's in Yonkers, NY. You can use any type of trail mix you like, or simply add in a handful of raisins & peanuts.
• I use pre-packaged greens that have fresh herbs added to them. You may want to add some fresh dill, basil, and/or thyme for a nice flavor.

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If you've enjoyed this recipe, or any of the others on this site, please let me know!!

Two Great Meals

Since I missed a week of blogging somehow, I'll make up for it by sharing two great meals that I made last week.

I bought 2 lbs of lean chopped sirloin at Stew Leonard's in Yonkers. (If you're not familiar, Stew Leonard's is a fresh-food shopping mecca in the Northeast: http://www.stewleonards.com/) I used one pound in my "Homestyle Applesauce Meatloaf", and the other in my "Meat Sauce for Pasta". They're both easy, savory meals that are great on cold winter nights!

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"Homestyle Applesauce Meatloaf"

1 lb lean ground beef

1/2 medium yellow onion

1 clove garlic

2 tablespoons fresh thyme leaves

1/2 cup applesauce

1 tablespoon cumin

1 cup plain breadcrumbs

1 large egg, beaten

Salt & pepper

*Preheat oven to 350 degrees

*Grease a 2 qt glass baking dish with a small amount of olive oil

*Chop the onion & garlic in a food processor. (Personally, I pulverize it because no one in my house likes big chucks of onion in their meatloaf.)

*In a large mixing bowl, combine the beef, onion/garlic, applesauce, cumin, thyme, egg, and breadcrumbs.

*Mix all ingredients thoroughly. (Yes, this is best done with your hands!)

*Shape into a loaf, and place in the baking dish.

*Lightly salt and pepper the top of the loaf.

*Bake uncovered for 1 hour.

I served this meatloaf with mashed red potatoes (with a few chopped chives, for color) and green beans.

And I'll tell you a secret: This meatloaf is NEVER dry. I know that's what most people don't like about meatloaf, which is why they do crazy things like top it with bacon or ketchup or something. The applesauce & the pulverized onion/garlic give this recipe a lot of moisture, and it even stays moist on a reheat.

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"Meat Sauce for Pasta"

1 lb lean ground beef

Extra virgin olive oil

1/2 medium yellow onion

2 cloves garlic

Freshly ground black pepper

1 can (28 oz) crushed tomatoes or tomato puree

About 2 oz each of beef broth and dry red wine

1 tablespoon of fresh basil leaves, torn

(Note: I used a frozen paste of basil & olive oil, made from the fresh basil my neighbor gave us a few months ago.)

*Chop the onion & garlic in a food processor

*In a 2 qt saucepan, over medium heat, add enough olive oil to cover the bottom of the pan.

*Brown the beef in the olive oil. Season the beef with fresh ground black pepper. (You may want to do this in 2 batches, 1/2 lb at a time.)

*Add the onion/garlic mixture to the browned beef. Continue heating until the onion becomes translucent.

*Stir in crushed tomatoes, broth, wine, and basil.

*Bring sauce to a bubble, then reduce heat to a simmer.

*Continue simmering until ready to serve

I served this sauce with medium shells, and a green salad on the side. A little garlic bread goes nicely on the side, as well.

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I hope you enjoy by 2 best meals of the last week!! If you try these recipes yourself, please let me know how they turn out for you, and please pass them along to your friends! :-)

Enjoy!