I really like nothing better than a big salad filled with lots of meat and fresh veggies for lunch or dinner. I grow a lot of greens in my garden in the summer just for this purpose! Over the years I’ve come up with a few salads that are my absolute favorite, the ones I keep finding excuses to make even if we’ve eaten it earlier in the week. But really, can you go wrong with a great big salad for any meal?
BLT Salad
Makes 4 servings
1 lb bacon (I cook mine on a cookie sheet in the oven at 350 for about 20 minutes or until crisp)
Several handfuls of greens for each plate (I used chard, spinach and lettuce)
2 tomatoes sliced
drizzle of balsamic vinegar
Arrange greens on a plate, add sliced or diced tomatoes, top with bacon and drizzle balsamic vinegar over all.
Taco Salad
Makes 4 servings
1 lb beef stew meat (grass-fed!)
1 1/2 C pico de gallo or salsa
2 C water
1/2 head cabbage shredded
1 C shredded cheddar or other cheese (can leave this out of you don’t eat dairy)
olives, avocado, or anything else you like to put on your taco salad
Mix meat, pico de gallo and water in a slow cooker. Cook on high for about 3 hours or until meat is tender. Fill plate with shredded cabbage, top with meat mixture then the cheese and other toppings. You can also use tortillas or chard leaves to make tacos from the meat and other goodies. Enjoy!
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