Lucky for me, on this beautiful windy sunshiny day in Kansas, when I came back from a brisk walk, I had a salad already prepared in the fridge.
My famous fresh lettuce, cucumber, celery and Jicama salad, with Creamy Peppercorn Dressing. Because it is made with fresh ingredients, especially fresh cream in the dressing, it keeps well for up to 3 days.
To it I added a fresh avocado, bits of Perfect Bacon, raw organic pumpkin seeds, ripe olives and topped it off with my Stinky Cheese.
You'll find the Creamy Peppercorn Dressing on recipe on page 29 in Cooking with Judy. In that same volume you'll find tips on how to prepare your fresh lettuces when you get them home on page 38. Don't know how to prepare Jicama see page 17. Instructions for Perfect Bacon are on page 12.
I could have added Guilt Free Fried Chicken, found on page 15, but didn't. For desert I savored my homemade sugar free Dark Cherry Ice Cream (page 39) and topped it off with a spoonful of homemade Chocolate on page 49.
Great tips on how to pick out the perfect avocado see pages 28-29 in Volume 3.
Want to know what Stinky Cheese is? See page 24 in Volume 5. Actually that is what my kids call it, because it STINKS up the whole house when I make it. Since I do not eat croutons or anything else made of flour or grains this is my substrate when I want something cheesy and crunchy on top of my salad. Or sometimes I’ll make it and add oregano or tarragon or just black pepper for a crispy snack, in place of potato chips.
Enjoy , , , from your friend in the Kitchen, Judy.
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