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Salad 2016 –

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Well now I am looking at the sweet potato and the can of chickpeas and thinking sheet pan. Plenty of citrus ('tis the time of year) and maybe young nasturtium leaves and blooms. Plus citrus pickled red onions cuz Lebovitz got me going that way today. 

 

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Wedge esque salad.  No blue cheese so I used goat cheese, mayo, sour cream, lime juice in the dressing.   Topped with bacon, dill, radishes.

8A0162E5-5E0B-4E26-A66B-6D91079E67A0.thumb.jpeg.371c64d07edcfdf2c62a18e65ff9b073.jpeg

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DSC02028.thumb.JPG.05fff080ca41e4a272f6de890f4c14bb.JPG

First time I've made this salad in a long time.  Ed doesn't like it but can't remember why.  I ate it many years ago while sitting on the board of one of the provincial mental health hospitals (they're all closed now) and when the 'fat' times ran out, the board ate lunch with the staff in the staff cafeteria.  The CEO's secretary obtained the recipe from the chef and I made it for years.  I have no idea of its name or origins.  Maybe someone out there knows of it: chickpeas, grape tomatoes, green onions, parsley, lemon and olive oil dressing and chili powder ( kind which has no particular cachet).   Sorry about the blurred effect.

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Darienne

 

learn, learn, learn...

 

Life in the Meadows and Rivers

Cheers & Chocolates

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13 minutes ago, Darienne said:

DSC02028.thumb.JPG.05fff080ca41e4a272f6de890f4c14bb.JPG

First time I've made this salad in a long time.  Ed doesn't like it but can't remember why.  I ate it many years ago while sitting on the board of one of the provincial mental health hospitals (they're all closed now) and when the 'fat' times ran out, the board ate lunch with the staff in the staff cafeteria.  The CEO's secretary obtained the recipe from the chef and I made it for years.  I have no idea of its name or origins.  Maybe someone out there knows of it: chickpeas, grape tomatoes, green onions, parsley, lemon and olive oil dressing and chili powder ( kind which has no particular cachet).   Sorry about the blurred effect.

 

It sounds delicious! It makes me think of Middle Eastern or Mediterranean food, which have quite a bit of overlap.

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Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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Greek inspired chickpea salad with cuke, tomato, scallion, dill, feta.

 

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"Only dull people are brilliant at breakfast" - Oscar Wilde

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Roasted beets, strawberries roasted with balsamic, goat cheese, walnuts, scallions.  Random ceaser dressing.  

FCBF11F8-2E89-4830-B1B0-5F9DCE9648F8.thumb.jpeg.3617881293fb3cd5c13c2915c571565b.jpeg

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57273DE5-4A20-4E97-A59C-01A5178812C3.thumb.jpeg.e18d2e0792899a8b54fc548dc55cabe2.jpegRadishes, cucumber, celery, peppers, cilantro, parsley, garlic chives.  Dressed simply with lime juice, olive oil.

 

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Shockingly good tomatoes in June.  With parsley, garlic chives, lime juice, olive oil, goat cheese.

982C2D7B-3CAE-4EFB-868F-2301FEE3C070.thumb.jpeg.44c4e073970b80c2423f72da75785de4.jpeg

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