This is a sort of a variation on an American style composed salad known as a "Chef's Salad".
The American Heritage dictionary says:
"Chef's Salad - A tossed green salad that usually includes raw vegetables, hard-boiled eggs, and julienne strips of cheese and meat. "
Delia Smith in How to Cook Book Two, says:
"American Chef's Salad - A chef's salad is so named because it is supposed to be an innovative way of using whatever you happen to have handy to create a main-course salad. Ham, salami, chicken, turkey or any cold meat could be used for this one; similarly any kind of cheese or salad vegetable. "
That really nails it on the head - "using whatever you happen to have handy to create a main-course salad".
This is what I was doing, sans cooker. Also working on a few food hoard items (pepperoncini from the condiment hoard, bottled, roasted peppers and canned palm hearts from the general food hoard).
Forgot how much I like palm hearts - they are delicious.
1/2 head romaine, torn into bite sized pieces
1 tomato, cut in 1/8ths
1 roasted red pepper, sliced
220g canned palm hearts, cut into bit sized chunks
100g vegetarian Polony sausage, cubed
30g pepperoncini
1 serving egg mayonnaise made of :
- 2 hard boiled eggs
- 2 tablespoons light mayonnaise
- 10g chives
- few drops hot sauce
- salt & pepper
Nutrition Summary
Calories (kcal) 617.5
Protein (g) 44.5
Carbohydrate (g) 38.3
Fat (g) 33.5
Fibre (g) 9.3
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