I like to add soups to my menu plan when it’s chilly
outside. They’re wonderful comfort food, and (if you’re careful about salt) soups
are usually good for you. I’ve been thinking about doing the same thing with
salads now that warmer weather is here. I’ve decided to deliberately plan a
main-course salad at least once a week, and Friday seemed like a good place to
start. Last week we had my favorite, Salade Niçoise, and this weeks it's John’s: a California Cobb. Next week we’ll enjoy Heather’s choice: Barbecue Chicken
Salad. Start with a head of Romaine or red leaf lettuce; tear or chop into
small pieces. Add a can each of corn and black beans, drained. Throw in 3 Roma
tomatoes, 2 cooked chicken breasts and 1 small red onion, coarsely chopped. Toss
and divide into individual bowls. Top each bowl with a handful of crisp
tortilla strips, then drizzle with ranch dressing and barbecue sauce.
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