Vegetable Salad

Salad for dinner? Yes, please! 


If you're looking for a healthy and filling, yet easy dinner option, look no further!


This is the salad that my friend and I shared at The Cheesecake Factory. The two of us couldn't even finish it...we did however inhale a giant cheeseburger and fries...but that's beside the point.


I was in the process of making this when Robert came home from the gym starving, of course. 


I didn't tell him that I was making a salad, because there's a good chance he would make a face and ask what else we were having. 


Not that he's opposed to salads...he just likes salad on the SIDE of something else...like steak. 


I planned ahead for this meal (hint, hint) by taking my weekly trip to Sam's and Kroger. This is a great thing to do on the same day. You are already out and you don't have to do it again later in the week. If you've never been to Sam's, you cannot understand why people would not want to repeat this activity more than you need to. 


Ingredients:


3-4 large stalks of Asparagus


2 handfuls of Green Beans (frozen or fresh)


2 handfuls or more of edemame beans (shelled)


1 small Tomato (I always take the seeds out, but that's up to you)


1/2 small Cucumber


1 small apple (your choice-I used Fiji and the sweetness worked well with the rest of the ingredients)


1/2 block of Sharp White Cheddar, cut into small cubes


Romaine lettuce (as much or as little as you want)


Raspberry Walnut Vinaigrette (Cheesecake Factory used a Pomegranate Vinaigrette, but I couldn't find it)


4 small chicken breasts


1 handful of Walnuts (optional)




How To:


I started by washing the Romaine and setting it aside (if you do not have a salad spinner, I suggest you purchase one...IKEA has them for $10.00)


I then boiled the chicken (if your chicken is frozen, this is a TIME SAVING option). If it is not frozen, you can put it in a saute pan and turn it a few times until cooked through. Season with salt and pepper and a little olive oil. 


In a large pan, cook the asparagus and green beans together. Cook the edemame separately. I only seasoned these veggies with pepper. 


While the veggies are cooking, chop the cheddar, apples, tomatoes, and cucumbers into small, bite-sized pieces. Set aside. 


When all veggies are complete, set them aside to cool. You do not want to toss them with the cheese until they are cool-NO MELTED CHEESE in this dish!


Chop the chicken into small pieces as well. Once everything has cooled you may serve your salad. This is the time where you'd add the dressing and walnuts. 


HINT: For this salad to keep, store the ingredients separately. I put the lettuce in a zip lock, the veggies in a tupperware, and the chicken in another tupperware dish. 




The Results:


The results are unanimous. This salad recipe is a keeper! Once again, it was challenging for either of us to clear our plates-and we're usually CHAMPS!! 


When I first served the salad, Robert looked at it for a while. I left the room and went to fix mine. I didn't hear anything from the other room....


"How is it?" I asked again...crickets...


Then..."It's REALLY GOOD!" He had been so busy chewing that he hadn't had time to answer. 


Another point for me. YAY!


The ingredients in this dish work so well together to give you a satisfying meal without feeling heavy and sleepy afterwards. 


The chicken and the beans give an excellent source of protein which would work well for pre or post workouts. 


And it's so healthy that you don't feel guilty when the plate is piled high and you eat everything on it! SCORE!!!! 


Let me know if you have any questions about this one! Hope you enjoy it!