Thursday, August 7, 2008

What's too much?

It started with burgers, french fries, and onion rings and P.J. Clarkes. Then it was sausages and a soft, salted pretzel at Shea Stadium. We rounded out the week with pork belly and sweet and sour chicken at Szechuan Gourmet.

Just. Too. Much.

Needless to say, it's salad, rice, and a plain old pork chop for tonight. For the salad, I drew inspiration from the incredible Splendid Table newsletter and added some curry to my dressing.

Simple summer salad

You will need:

1 clove fresh garlic, chopped finely
1 small purple scallion
1 ripe tomato
Nice chunk of cucumber
Small bell pepper (mine was lovely and purple!)
Teaspooon of curry
Splash of balsamic vinegar
1/4 cup olive oil
Sprinkle of salt and pepper

In the bottom of your salad bowl, whisk together the curry, chopped garlic, chopped shallot, balsamic vinegar, and olive oil. Chop nice chunks of tomato, cucumber, and the red bell pepper. Add salt and pepper to taste.


  1. Now that's inspired. I'm always looking for salad ideas, and I'm going to keep coming back here for more. What a delicious blog.

  2. Thanks so much, Linda! I've fallen off the salad wagon lately, but it's time to get back on...


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