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Salad Days

June 2, 2011
by thenestinggame

I think that is the funniest expression. I am going to start using it more frequently. The best time of my life is equal to a head of Boston Bibb.

With summer here, it’s also time for literal salad days. Last weekend, my pal Amy graciously invited our brood over to her nice Mom’s house to swim and eat and sun and chatter. And like you do, I brought a dish. The Kitchn had a great roundup of tasty summer salads and I intend to try several of these this summer. A girl has to subside on something while her husband is in FRANCE FOR 10 DAYS WITHOUT HER.

Bitter? Moi?

Alas, I gave this one a whirl.

And because I can’t do anything exactly as the recipe says—this time due to lazy shopping and slight dietetic guilt—I changed it a smidge

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I used 1 cup of the Trader Joe’s Harvest Grain mixture and 1 cup of whole wheat couscous (instead of farro or spelt). My lemons were straight up normal lemons. And I only used 1 tbsp of olive oil instead of 1/4 cup.

I thought it was yums. Taylor thought I was too skimpy on the asparagus. But the leftovers served as a nice base for ANOTHER salad we had: warm roasted veggies with pesto and ricotta on the glory days of romaine.

Do you have any good salad recipes I have to try?

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6 Comments leave one →
  1. Elaine permalink
    June 2, 2011 12:43 pm

    Had a delicious salad in St. Louis at Rich and Charlie’s. Sheila has the recipe and has
    promised it to me. Will post when received.
    The best ingredient was the chopped artichoke hearts.
    Am still stuck on your hubby being in France for 10 days. The new bride and groom are in Paris for 2 weeks. Small world!

  2. Kerri permalink
    June 2, 2011 10:38 pm

    I don’t have an awesome salad recipe to share, but I would like to mention a salsa recipe I discovered that is now my favorite. It has gotten quite good reviews as well as many requests for how to make it!! Hope you guys like it!!

    2 cups coarsely chopped red seedless
    1/2 cup chopped green onions
    1/2 cup of diced canned green chiles ( I only used 2/3 of
    the can for 2 batches, maybe a little more)
    2 tablespoons chopped fresh cilantro
    2 tablespoons red wine vinegar
    1 minced garlic clove
    1/2 teaspoon salt ( I did not add salt)
    1/8 teaspoon hot sauce – I added more.

    Let stand for an hour, drain excess juice ( I left a

    I doubled this recipe.

    I have served with tortilla scoops as well as with bagel crisps and warm goat cheese.


    • June 3, 2011 9:59 am

      Grapes?? That sounds delicious! And goat cheese is the solution to anything…

      Thanks for sharing!

  3. lucyglib permalink
    June 2, 2011 10:49 pm

    I have 101! Love this article. Resort to it constantly, especially in the summer.

  4. Jennifer permalink
    June 3, 2011 10:49 am

    My favorite Yankee uncle, Uncle Al, who passed away a number of years ago and who I still miss, used to come to Georgia with his Southern belle wife and gather all the goods to make this salad:

    Big, fresh, ripe tomatoes – cut into chunks
    Vidalia onion – cut into chunks
    Celery – again, chunks
    Fresh Basil
    Olive oil, salt, and pepper to taste

    Let set in the fridge and eat with crusty bread. Heaven!

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