Salad for dinner was something I started enjoying back as a vegetarian. Yes, vegetarian. Was a long time ago and while I feel great not eating meat, that is not something I’m keen to do again.
As a kid salad was part of every dinner, it was not the main meal.
Salads for any meal can be delicious, they can however leave you feeling hungry and unsatisfied if you don’t get the right balance of protein, fats and carbs. Love the idea of being healthy, hate the idea of being hungry after I’ve eaten 500+ calories!
A few years ago my Mom stumbled upon this tasty dinner salad that hit all the right cravings, left you full and satisfied, was super easy to make and could be modified as per your taste buds. I can’t remember where she found the recipe therefore I will give Mom full credit for this one. I will use the ingredients we typically use and will make notes on alternative options
Dinner Salad – Maman Rose
- olive oil – 1/4 cup
- balsamic – 1/4 cup
- crushed garlic – umm lots – 3 cloves
- sugar – 1 tablespoon-ish
- Dijon mustard – 1 teaspoon
- salt and freshly cracked pepper
Shake it all up in a jar and set aside until salad assembly time
- mixed greens
- 2 yams – peeled, cut into bite size pieces, roasted
- 2 handfuls steamed green beans
- blue cheese – to taste
- Crispy prosciutto
Place the greens in a plate. Top with warm yams, beans, crumbled cheese and finally the crispy prosciutto. Add dressing. Eat!
***notes: feta cheese can be a good sub for those who don’t like blue. Honey, maple syrup or coconut palm sugar could be used instead of white sugar. Prosciutto is the original recipe however we had this with sautéed garlic prawns, left over steak, chicken and even smoked salmon for the non-meat eaters (the first time I had this sale). It’s great for using leftovers!