I’m craving a detox something or other to balance the exigencies surrounding Drew’s 2nd birthday celebration yesterday. Grilled burgers and brats set the stage. The juicy brats had that crispy skin, which snapped back when you bit it – how could I not have a second? The meal was topped off with mint chocolate chip ice cream cake and treats plucked from the driveway, which was strewn with candy from the busted pinata. (And friends tell me to get a life.)
This salad – which I’ll munch on the next couple of days– should realign my sails. In the recipe below, I combined idle squatters consuming refrigerator space with pantry staples, but I’m thinking carrots, tomatoes, red onion, scallions, avocado or beets would be fine substitutions for any of the perishable ingredients listed below. I didn’t have any feta on hand, but the creamy, tangy sheep’s milk cheese would be a fine complement. If you’re planning on leftovers, leave out the greens and stir in just before eating.
Here are links to other welcome-to-Spring dishes I turn to when the boat is off-kilter: Grilled Salmon with Edamame and Oranges, Barbecued Asian Tofu, Roasted Beet & Beet Green Salad, Curried Israeli Couscous with Eggplant, Chickpeas and Cucumber Salad, Chickpeas and Cabbage Salad and Roasted Broccoli & Farro Salad.
