This morning I finally managed to keep my Honey-Nut Cheerios down. A little nausea after, but nothing terrible. I managed to hang in at the office for three hours, so that was new. By the time I got home I was exhausted but my appetite had come back. Starting small, I had a slice of dry toast. Then a couple shortbread cookies for lunch. No nausea. I'M CURED!
So what's going to be mysterious first real meal since Saturday? What I really, really wanted was a good salad. An awesome salad.
Yes, I was shocked too. I was sure it would be pizza.
Butter Lettuce. White Cheddar Shreds. Italian Croutons. Slivered Almonds. Dried Cranberries. Freshly-Ground Black Pepper. And a good pour of Olive Garden Parmesan Ranch Dressing...
Maybe it was having gone (mostly) without food for 4-1/2 days, but it was a phenomenal dinner. As was the Crystal Light Concord Grape Drink I had with it.
Somehow my amazing meal got my mind running through my favorite green salads, which I will list here before signing off because I have nothing better to do...
Italian. The salad itself at Olive Garden is nothing groundbreaking... iceberg lettuce, Roma tomatoes, purple onion, olives, Italian croutons, pepperoncini peppers, parmesan cheese, and fresh-ground black pepper. No, it's the Olive Garden House Italian Dressing that makes it so fantastic. Thankfully, it's available in stores, which means I can easily make my favorite Italian salad at home any time I want.
Chopped. The Hard Rock Cafe got me hooked on putting dried cranberries on my salads. Over the years I've stolen ideas from many other restaurants to create the perfect chopped salad. Butter lettuce, cherry tomatoes, thawed frozen peas, dried cranberries, thinly-sliced green onion, pumpkin seeds, medium cheddar shreds, croutons, hard-boiled egg, and freshly-ground black pepper. The topper is either a very good ranch dressing (Olive Garden's Parmesan Ranch is incredible) or a creamy French, depending on my mood.
Vegetarian Cobb. This is a close cousin to my chopped salad... but using chopped romaine lettuce, faux bacon pieces, avocado dices, hard-boiled egg, chopped hot-house tomatoes, either blue cheese or feta, and thawed frozen corn (in place of the chicken that's on a classic Cobb salad). I usually go for a nice honey-mustard dressing on this one.
Greek. Yeah, it's the feta that makes this a favorite. Chopped Roma tomatoes, diced cucumber, diced avocado, red onion, chickpeas or cous cous, chopped red bell pepper, black olives, feta cheese, pita chips, and freshly-ground black pepper. Sometimes I'll toss in iceberg lettuce to make it more of a meal. The dressing is a toss-up depending on my mood. Sometimes I like a creamy Greek yogurt dressing... other times a classic red wine vinaigrette.
Taco. Always a treat... especially on a hot summer's day with a cold Pacifico beer. Iceberg lettuce, black beans, diced tomato, diced avocado, thawed frozen corn, Beyond Meat Fiesty Crumbles (or cooked quinoa), Mexican cheese blend, diced green onion, and taco chips. Top with a blend of three parts Thousand Islands dressing to one part sour cream and a spinkling of chopped cilantro.
Pear. It's really tough to beat a pear salad during that short window where Bartlett pears are fresh off the tree. Summer salad greens, dried cherries, candied walnuts, and parmesan. Top it off with a good balsamic and you're golden.
Summer Berry. This is almost more of a dessert than a salad, which is okay by me! Summer salad greens, strawberries, raspberries, blackberries or blueberries, toasted walnuts or almonds, thinly-sliced/baked beets, diced shallot, crumbled feta, and sunflower seeds. Best topped with a sweet honey and berry vinaigrette.
Apple. An awesome salad for Fall harvest days. Mixed greens, dried cranberries, candied slivered almonds, mild gorgonzola cheese, diced mild onion, and a sprinkling of bread crumbs. Top with an apple cider vinaigrette.
Watermelon. Not really green-salad apropriate, I'm still tossing this in here because it's such an amazing salad. Sweet ripe watermelon, scored baby cucumber slices, diced fresh basil, crumbled feta, and a few grinds of black pepper. For a dash of added flavor, I usually drizzle with a mix of light oil, rice wine, and lime zest.