Salads From The Week, May 20-25

Popping in a day early with this week’s round-up of salads …

Sunday, May 20

Fruit salad. You may have noticed (or maybe not) that I tend not to eat much fruit. There’s a reason for this – I seem to have some random intolerances for certain fruits, most notably dates and bananas. Alongside some mashed potatoes and a ham steak here, I made a salad from a few of the fruits that I tolerate wonderfully – strawberries, blueberries, pineapple.

Monday, May 21

I had a repeat of the fruit salad above, but instead of boring you with a repeat picture, here’s the fruit salad Joel enjoyed both days – to a can of fruit cocktail he added apple, banana, orange, strawberries, blueberries, and whipped cream.

Tuesday, May 22

Caprese salad. I can’t believe it took me three weeks into the salad challenge to make this one, because I love it so. Layers of tomatoes, mozzarella cheese and basil, which I coated with basil olive oil, salt and pepper.

Wednesday, May 23

For breakfast, I assembled this open faced sandwich with leftover caprese salad fixins. Basil and mozzarella between toast and a poached egg, with tomatoes on top. Now, if you decide to make this sandwich (and I highly recommend it), note that it is an eat-with-fork-and-knife kind of sandwich, not an eat-with-your-hands-while-driving-to-work kind of sandwich, especially if our egg yolk is runny and your dress is black. Luckily, Joel was willing to bring a clean sweater to me at work. He’s the best.

And for dinner, I made a green salad from this recipe. Joel was happy because it had more fruit, I was happy because the dressing is tahini based.

Thursday, May 24

What I like to call “fridge salad,” meaning everything I could find in the fridge which could be chopped up and tossed into a salad. The greens were mixed greens and romaine, with chicken breast, bacon, goat cheese, sweet mini pepper, carrots, tomatoes, and olives. I dressed mine with oil and vinegar.

Friday, May 25

We had dinner at BJ’s, where I had the Santa Fe salad. The salad was quite tasty, but let me be honest – I was just there for the gluten-free pizookie dessert

And now we’re down to the final six days of salad. I’ll be off the grid for the long weekend, but I’ll be back on Tuesday to let you know what I’ve been up to, and I’ll post the final round up of salads next Friday!

Also from this month:

• Salads from the week, May 1-5
• Salads from the week, May 6-12
• Salads from the week, May 13-19