Ten-Minute Salad

Paraguay - Does it seem to you that I have a tendency to cook with the same ingredients over and over again?  

Sure!  and there are several reasons for that.

1. The food choices are rather restricted around here: virtually no fish, no lamb, no turkey, and a limited choice of fruit and vegetables.  All fresh and in season, however.
2. I've simplified the pantry: this makes shopping easier and cheaper with small shopping lists and bulk buying.
3. To demonstrate that you can come up with a great variety of dishes using only a few ingredients.
4. Time consideration is part of a healthy cooking strategy.  I only have on hand things that cook quickly.  After all, this is Nini's EASY recipe website, no?

Today, a quick salad for lunch, using the staples I almost always have around: lettuce, carrots, cabbage,  tomatoes, and some protein food (canned fish, roasted meat, hard boiled eggs, beans).  Always lots of variety in texture and color to be pleasing to the eye and satisfying to the belly (yes, we eat with the eyes too!) - TEN MINUTES is all you need...

Ingredients:  (for 2 people)

- 1 carrot

- 1/2 head small red cabbage

- 1 tablespoon vinegar, heated

- 2 Roma tomatoes

- 1/2 head lettuce

- 1/2 cup hummus or beans (black, white, red....)

- 1 stem green onion

- 6 oz of roasted pork loin (or canned tuna, or 4 hard boiled egg whites)

- 2 tablespoon home-made vinaigrette (1Tbsp. vinegar, 3 tbsp. olive oil, salt, pepper)

Production:

Peel and grate the carrot; wash and slice the cabbage, pour the heated vinegar on top (the cabbage will become bright purple); wash and slice the tomatoes; wash the lettuce leaves; slice the roast;

Arrange it all on a serving platter.  Sprinkle veggies with vinaigrette and scallions.

DONE!

Until next meal

Domino Nini