Archive for the ‘Salads’ Category

Please wash your salad.

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I know that when I’m watching chefs on TV prepare food without washing things, I cringe.  Like plucking herbs off a plant and putting them right into a salad, dirt ‘n all. I know it’s because they’re on camera and they are in a make believe world where everything is perfect and clean. 

And I’m worried my salad at the restaurant isn’t being washed either. On top of many other things I worry about at restaurants.  It doesn’t matter if the bag of salad you purchased says triple washed, you should still wash it, because even a little particle of bacteria can multiply exponentially in that bag. Especially in raw foods nowadays.

Paranoid yet? You will be, just as I am.

So I washed a colander of salad under the faucet. This is enough washing for most of us. Then I decided to see how much dirt still remained on the leaves.

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I soaked the leaves in a big bowl of water for a few minutes, swishing it around.

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Then I put the leaves back in the colander, and this was what was left over.

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I mean, it’s really not that big of a deal. I’m still alive. My husband is still alive. I never got sick eating my own salads I made at home.  But I don’t know many people who wash fruit before consuming it. So I wonder who even washes their salad at all.

Chicken Salad with Red Grapes and Walnuts

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This chicken salad is surprisingly delicious with a unique flavor combination of sweet red grapes and walnuts. Think of Waldorf salad, but instead of apples, use grapes. And add chicken. Ok, so the only thing this has in common with Waldorf is the walnuts. But you get the idea. It is delicious on a bed of salad greens, or in a sandwich, or on crackers. Use a croissant if you’re not afraid of a heart attack.

Chicken Salad with Red Grapes and Walnuts (serves 8)

Ingredients:

  • 2 chicken breasts, cooked and cubed
  • 2 stalks celery, finely chopped
  • 1 Tbsp. onion, minced
  • 1 small bunch of red grapes, chopped
  • 1 handful of walnuts, chopped
  • 1 cup of mayonnaise
  • 1/2 lemon, juiced
  • salt and pepper to taste

Directions:

1) If you have the time, to get really juicy chicken breasts, cook on medium low heat in a pot of half chicken broth/half water for 1.5 – 2 hours. Take out of pot and let rest for few minutes, then chop. Or, use cooked leftover chicken chunks. Place chicken cubes in bowl.

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2) Trim bottom of 2 washed stalks of celery. Cut thin vertical strips.

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3) Finely chop. Add to bowl.

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4) Add minced onion to bowl.

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5) I’m not being accurate with saying ‘1 small bunch of grapes’. But this is how much I used. Chop into quarter slices. Add into bowl.

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6) Add walnuts to bowl.

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You can see the bottom of my wine glass in this picture. Yes, please drink wine when you make something as simple as chicken salad.

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7) Add one cup mayonnaise to salad. I used Hellmann’s made with Canola, it tastes just as good as regular, and about half the calories. Or you can use the mayo of your preference.

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8) Squeeze half a lemon into salad. Mix with spoon, and salt/pepper to taste.

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9) Serve as a sandwich, on a bed of salad, on crackers, etc. Refrigerate unused portions in airtight container.

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Soooooooooooooooo gooooooooooooood. I will never make chicken salad without grapes again.

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