Wednesday, January 22, 2014
Bountiful Salad Bowl -- Quick & Easy
This evening I put together a quick and easy dinner by using up the leftover Cashew & Coconut Crusted Chicken left from earlier in the week. I sliced it and placed it on top of a big bowl of artisan romaine, red cabbage, thinly sliced carrot, and cherry tomatoes. For the dressing, I just mixed together a simple vinaigrette to put on top (olive oil, pomegranate infused red wine vinegar, Parmesan, Italian seasoning, salt and pepper). It was a nice change of pace from some of the rich meals we've had recently (I enjoyed the leftover beef short ribs and cauli-roni with cheese for lunch again today). There is nothing better than a simple big fresh, colorful salad filled with nature's "jewels". I snapped a few photos below. Enjoy!