If ever there was something I am known for amongst my friends and family, it is “The Big Salad”. We’re talkin’ huge here, people. Why? I like salad. I like the crispy lettuce and the freshness of the ingredients, the colours like a Mexican Carnival, the surprise of every bite being different. I just really like them…they are filling and healthy and easy to make. When I was younger (read: my personal being took up more space than it does now. IE: Overweight), I ate a lot of salads. I tried the Weight Watchers Points plan and they really didn’t allow for a lot of food. I was allowed 20 points or so a day but vegetables were zero points. I came up with eating salads. Worked for me. I lost 60 lbs and never looked back.
But really, enough about the “old me”. On to the salad.
This is a great summer meal, or anytime you feel like being healthy for a night. Maybe because you ate a dozen chocolate chip cookies the night before.
Guilty Kitchen’s Signature Chopped Salad
Yield: Two Meal-size Servings
3 Cups romaine lettuce, ripped into bite size pieces
3 cups baby spinach leaves
2 small vine tomatoes (or a bunch of cherry/grape tomatoes)
1/2 cup cucumber, diced
1/2 cup corn kernels
1/2 sweet bell pepper, diced
1/2 avocado, Diced
3 medium brown mushrooms, diced
3 oz. goat feta, crumbled
12 spot prawns, cleaned and shelled
1 Tbsp. white miso
1 Tbsp Japanese mayo
1 Tbsp rice vinegar
1 Tbsp Dijon
1 clove garlic, minced
Cracked black pepper
small handful of cilantro leaves1. Mix the miso, mayo, vinegar, Dijon, garlic and pepper in a resealable bag. Add prawns and marinate for 1 hour or more.
2. Meanwhile assemble your salad. I do it right on the plates. Lettuce and spinach, then tomatoes, cucumber, corn, peppers, avocado and mushrooms. Then crumble your goat cheese right on top.
3. In a 400°F oven (or on a grill at medium high heat. In which case, use skewers) bake for 10 minutes. If using an oven, pour all the marinade over the prawns before throwing in the oven.
4. Set prawns on top of salad, sprinkle with cilantro, serve immediately. I like to use the left over marinade as a dressing, after it’s been in the oven of course.
My husband often complains that he isn’t full after this salad. I find this quite impossible. Ummmm, this thing is huge! Do you see the plates I serve them on?! I can barely move afterward.
But if this is the case for any of your guests, simply make a quick and simple dessert to go with it. I like fresh sorbets or ice cream. Maybe a seasonal tart or, dare I say it again…chocolate chip cookies?
Man with all the baking I do, I HAVE to eat salads often or I’d blow up. And my salads are as big as yours ’cause they MUST be filling, so I’m not tempted to reach for more cookies. I’m always looking for interesting salad combos and this one fits the bill.
Congrats on a 60LB weight loss, and keeping it off. That’s quite an accomplishment.
Thanks Irina! I know, I still can’t believe it either, but here I am!
Salads are fun to work with too…loads of creative ways to make it more interesting. Glad I’m not the only one that lives off salads…:)
That’s a sensational looking salad – I love the flavour of Japanes mayo, never thought to put it in a marinade! And great job on revamping the “old” you.
Thanks! Yeah, the Japanese mayo just has a unique creaminess…I love it. You only need a small amount too.
i’m addicted… can’t get out of your site. just LOVE your recipes and pictures… maybe too much, great job!
Come on now, you’re making me blush! Okay, keep going.
I love this dish! Is it expensive?
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[…] Hence the name of this blog. Once I’m staring at that empty, spatula scraped bowl of ice cream (that’s right, I own mini spatulas specifically for this reason), the guilt sets in. Not that it can’t be cured with a few nights of hardcore salad eating. See some of my recipes here and here. […]