Dinner Salads/Meat/Vegan/Pescaterian

Last night Number One Son stopped in and while here, grabbed a fruit and grain bar. I asked him if he was hungry, hoping he wasn’t, as he chooses not to eat pork and what I had ready was breaded boneless loin chops and polenta topped with sauce that contained Italian sausage.{We’ll be discussing Italian sauces in the future.]
But he was hungry. Fortunately, I had just made a salad to which for him I added wagon wheel pasta that was in the refrigerator and Italian-style chicken breasts which I had just removed from the freezer. I had made and frozen them a month or so ago when I hit a big sale on chicken. I have found it easier and much more convenient to freeze cooked food than raw.

Some years ago on an Ash Wednesday I had made shrimp-stuffed, twice-baked potatoes,

. One of the few times I made ‘just enough’ for all of us, but, as luck would have it, my husband invited his boss for dinner on a whim.
He had worked overtime and the boys and I had eaten. Fortunately, he arrived at home before the boss. He suggested that the boss be given his potion but there is no way one can let a guest be that uncomfortable.
I quickly made salad and added pre-made rice I had in the refrigerator , cubed cheese and tiny shrimp I kept on hand in the freezer. The boss was none the wiser and the men ate well.

You’re thinking, “All well and good, but I don’t always have enough (or any) fresh vegetables on hand” and that is a good argument, many people don’t or get caught off-guard. I have been to dinner where the my hostess broke up iceberg lettuce, poured ranch dressing on it and called it salad. I had a friend who had invited me to lunch and then lost her cool when she found that she had no cucumbers,(which I don’t particularly care for, anyway). There are many ways to make a salad and I seldom make any of them the same way twice.

Fresh veggie salad is extremely healthy, if the vegetables are clean and it actually gets eaten. The best way to insure that you actually eat the salad is to have it made with flavors you like. You don’t like cucumbers, tomatoes or radishes? Leave any or all of them out, add what you like, for instance: green peppers, carrots, fresh cauliflower. Non-traditional ‘salad’ vegetables are good, like slivered parsnips, celery, bok choy. There is a very wide variety of fresh vegetables out there, mix and match as you like.

Most salads start with a base of something green and leafy, often lettuces. There’s more than iceberg out there. There is endive and leaf lettuces. There are spinach leaves, kale, mustard and collard greens, (these are strong-flavored). But salads don’t have to be only ‘fresh’ vegetables. I suggest that you try out some styles and flavors, but in a pinch, you can probably come up with a salad if you have any staples on hand.

Hopefully , you have some fresh vegetables in your refrigerator. If you don’t, please do yourself a favor, buy and taste some. Learn what you like; you will not like them all, I sure don’t.

A salad can be made with whatever vegetables you have. With any fresh ones, you can go to your cabinet and add any reasonably firm canned vegetable. For example: cut green , wax or Italian beans, peas, sliced carrots, beets,(shoestring work best), and beans, (garbanzo, canelli ,lima, great northern , black, pinto, kidney; drain and rinse before adding to the salad). Even corn kernels, fresh or canned, will work, but I do like to use canned baby corn on the cob.

I always keep a jar of gardiniera around; these a pickled vegetables, which usually include peppers, celery, carrots, cauliflower and broccoli. Right now I have a huge jar that is half-full in my refrigerator as my husband loves it in his salad, as I use it when I don’t have a lot of veggies on hand. One company makes a nice canned garden salad but I can’t get it where I now live. Their ‘Three Bean Salad’ is good and makes a nice addition to salads. Roasted peppers are easily found in stores these days to add to salads and also sandwiches; pickled peppers will help in a pinch. Black or green olives are also a common addition I make especially when short on fresh vegetables.

To make a dinner salad, one must make it a complete meal , which mean that you need to add a carbohydrate and make sure there is a protein. Beans and corn will add carbs, plus that is in itself a meatless protein combo. [See Meatless Protein Combinations, July Archives]. You can add cooked pasta,(vegetable pasta is great), couscous, barley, re-hydrated Bulgar wheat, cooked rice, lentils or cubed potatoes, (the last three for gluten-free).

If you have guest and are not sure of their preferences or dietary restrictions, you can make your own ‘salad bar’ with multiple bowls, divided serving dishes or a platter. It is always a good idea as just within our little family, (even between just me and my husband), our tastes are radically different, especially when it comes to veggies.

If you are then inclined, you can add or offer cooked cubed meats, anything from, (as I had last night), chicken breasts precooked in your favorite recipe, (or rotisserie chicken),to leftover roasted meats , to sliced lunch meats,(turkey, ham, salami). You can add crab meat, imitation crab meat or shrimp. You can add nearly any kind of reasonably firm cheese, from Velveta, (I don’t recommend it), Muenster, Cheddar, Monterrey Jack, Havarti, whatever suits your taste. I am still working on my trials, but if Tofurkey or seitan is your thing, then toss it in.

[Note: You really don’t have to be caught unaware to make a nice dinner salad; you can actually plan for it!]

Here is a recipe which has been a big hit for me. I served it in my bakery/restaurant and used it for our special boxed lunches. If you really can’t deal with fresh veggies, this one is for you; even non-salad-eaters like this, so it would be good for a Sports buffet.(I hope to start on Super Bowl and March Madness foods next.) If you need something for a pot luck, you can have these things on hand. If you can open a can , a jar and boil water, you can make this.
(The little extra effort in making it a day ahead or the night before and adding another pasta shortly before serving is worth it if you can afford the time, trust me.)
The garbanzos and the pasta make a complete meatless protein.

Vegetable Pasta Salad

one can cut green beans,(preferably ‘kitchen’ or short-cut)
one can wax (yellow) beans
one can sliced beets (pref. shoestring)
one can sliced carrots,(pref. crinkle-cut)
one half-cup garbanzo beans (chickpeas), add more if you really like them
1/3 cup thinly sliced onion,(pref. red)
½ cup sliced black olives
one bottle Italian salad dressing,(not ‘creamy’)
2-3 cups cooked, firm pasta, divided in half, (or use two types; *see note below)

Open and drain all canned vegetables. Place in a large bowl and add the onion, olives , half the pasta and the dressing. Toss gently and refrigerate, preferably over night. If the lid is tight, rotate the bowl a few times or toss the salad gently a few times.(Fold with a large spoon or spatula). Add the rest of the pasta up to two hours before serving.

*Note: Please use a strong type of pasta; radiatore, wagon wheels, fiore, penne, shells, or  even elbow macaroni. (.Noodles, bow ties and other flat pastas will break apart after absorbing the dressing and are stirred; do not use these.) Please under-cook the pasta(s) slightly. The term ‘al dente’ is over-used and often misunderstood, but you need to have the pasta firm and separate for several reasons:
The pasta added in the beginning will absorb not only a great deal of moisture from the dressing ,
it will absorb flavor from it and from the vegetables
and it will turn pink from the beets,(as will the garbanzo beans).
The ‘new’ pasta, (which should have been also pre-made and chilled, whether it is the same type as added before or a different style), will not have absorbed the moisture,
flavors or color,
so it will add contrast in color, texture,(it will still be quite firm) ;
it will also add a ‘clean’ taste, since the strong flavors have not been absorbed.

I hope you try this. Enjoy!

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8 thoughts on “Dinner Salads/Meat/Vegan/Pescaterian

  1. Enchanted Seashells

    That’s the kind of salad the captain likes, well, he’s an easy eater, he’ll eat anything. My son introduced me to seitan, I like it! Your post contains a lot of no-nonsense information. Good job1

    Reply
    1. Tonette Joyce

      I guess it’s the Italian word for what the rest of us call chickpeas,Sinead, although my mother never used them very much.(Personally,I’m not wild about them, but I like hummus.) I hope you give it a try. Thanks for dropping in. I’ll be back with yours soon.

      Reply
  2. petit4chocolatier

    Love the vegetable pasta salad and you are correct on having gardiniera around. I have a large jar in the refrigerator too 🙂

    Thank you for the information concerning pasta. And I love the violin pictures, cute!!

    Reply
  3. Hotly Spiced

    You sound so relaxed in your kitchen and like you’re ready to handle any and every crisis. I’m making a lot of salads at the moment because it’s so hot here in Sydney. It’s just too warm to start up the oven xx

    Reply
    1. Tonette Joyce

      Thanks, Charlie, and I’m trying to show that it isn’t hard to be ready for anything. I hope I can inspire people who are afraid to entertain and let them know that it isn’t hard.
      And, boy, do I understand you about the heat! I have a wall oven and it heats the house so much that once the temps get to a certain level in the Spring or Summer, the oven does not go on until it cools enough in the Autumn. Stay cool! Enjoy the beach.Love your posts! Thanks for your attention to mine.

      Reply

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