The salad base, which is almost completely covered, was: Romaine lettuce, kale, a mix of baby greens, cucumbers, zucchini, turnips, carrots & cauliflower.
Top layer: Cheddar cheese, boiled eggs, smoked turkey, tomatoes, avocados, Black Forest ham, mozzarella (rolled with prosciutto & basil), Muenster cheese, provolone, bacon & red onions.
Sprinkled some chia seeds on top as well. Do you think adding the chia was too much? NAH! :)
Then we had: t-bone steaks, loaded baked potatoes, sauteed green beans and New York cheesecake for dessert. Just kidding! We had the salad and that's it. Sure didn't need anything else!
What can I say? I didn't have time to eat all day so this covered 3 meals for me. :)
 | ||||
| "Everything But the Kitchen Sink" Chef Salad |
 |
| Salad Base |
 |
| Yes indeedy! There were two. Each completely consumed. |
2 comments:
I'd take one right now. Yum! I would like this but especially when it's so hot and I have fresh tomatoes, cucumbers, peppers, etc. in the garden. I love a large variety of veggies. It's delicious and very appealing when you make it with everything but the kitchen sink.
Yes, nothing like fresh from the garden...can't wait! There were four things in this salad that were locally grown: the large tomato (the grape tomatoes came from another source), the kale, cauliflower & turnips. They were purchased at the farmer's market in Katy but were grown in Bellville. Baby greens were from H.E.B., but most of the rest of the veggies were from Bill's. Gee, I thought this was going to be a short reply. Sorry 'bout the length, lol! :)
Post a Comment