Yes, I know, I already announced that Fall has arrived.
But that doesn’t mean that you can’t have a big ass salad for dinner on a night you just don’t feel like firing up the stove or oven.
And this time, I tried a new recipe – for me a really different kind of salad.
I did change a couple of things.
Because it was for dinner, I added cubed chicken.
And while the recipe calls for Ranch dressing, I decided to use our favorites – Bill got Blue Cheese and I got French.
I really had no idea how I was going to like a lettuce-free salad.
I am pretty infamous for having strict rules about foods – no fish soup; no pineapple on pizza, no capers on anything (capers is, imho, Italian for dried up boogers), no okra ever (it’s snot with seeds), etc.
But this was really good.
And I feel so self-righteously healthy and shit.
Nah – not really.
I like all kinds of food and believe there is not good food or bad food – just food.
And this happened to be some delicious food – my favorite kind!
|CAULIFLOWER CASHEW SALAD|
|1 med. head cauliflower broken into (small) florets
4 med. carrots, halved and thinly sliced
1 C frozen peas, thawed
|8 oz. ranch salad dressing
½ C cashews
Opt: Cubed chicken
|In a serving bowl, combine the cauliflower, carrots and peas. Drizzle with dressing, toss to coat. Cover and refrigerate until chilled. Just before serving stir in cashews.|