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 leaves
1. 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?