COOKING WITH THE SNAP – Salad With Sautéed Veggies
Published 9:38 am Tuesday, March 9, 2021
Editor’s Note: Let’s celebrate the past with some of our favorite recipes of our grandparents, parents, aunts and uncles. Email firstname.lastname@example.org with recipes and a small story about the famous cooks that go with the recipe. Pictures can be included of the cook.
Salad With Sautéed Veggies
Who else is tired of cooking by Friday?
My weekend meals are usually not elaborate and use ingredients I have on hand. For today’s salad I used leftover Brussel sprouts that I had sautéed for dinner one night this week.
A local restaurant that’s no longer open for business used to have a salad that had grilled vegetables instead of traditional tomatoes, cucumbers and carrots. It was on one my favorite meals topped with grilled chicken breast.
I mimicked that salad, but with Brussel sprouts only. Any grilled or sautéed vegetable would work. You can serve them cold or heat to proper temperature (165 degrees F) and serve warm over the bed of lettuce.
I also added half of an avocado that I had left over from my morning toast served on a bed of leafy greens with balsamic vinaigrette.
I love a salad for lunch and this was a great way to use leftovers and have a yummy salad.
From the Kitchen of Lori Ivey