Thursday, December 3, 2015
Big Fat Bacon - NOT!
I made this the first time when a couple I play with airplanes with (actually it was a giant remote control blimp that day) came over afterwards for dinner. Dinner was simple. A pork tenderloin dusted with summer savory and baked, a loaf of bread we picked up at the grocery store's bakery department and fresh salad, The husband of the pair politely said "I'm sorry, I just don't like salad but the rest looks great" His wife, urged him to take a bite, to be polite.
He ate two platefuls of the salad and didn't touch the tenderloin. If you're looking for something good for supper, give it a try. The dressing is quite sweet, so start with 1/2 cup sugar, adding more as you prefer. Add leftover chicken breast or Gardein "chicken strips" to it, for a little extra protein for a main dish entree. With the sugar and oil it's not particularly low calorie but with fruit, protein and a good fats fro like Extra Virgin Olive oil and walnuts it's a dish you can serve to guests and still feel good about what you're eating. I've never made this where someone didn't ask for the recipe.
2 and 1/2 bags of prepared romaine salad (or one head iceburg lettuce, chopped, and one bag romaine)
2 cups shredded Monterrey Jack
1 small bag walnut pieces, chopped roughly
strawberries to taste (I used a couple of cups, in large chunks)
1 cup light olive oil
1/4 cup red wine vinegar
1/2 cup to 2/3 cups sugar (to taste)
2 cloves roasted garlic, chopped (you can use a generous teaspoon of the jarred minced)
1/2 teaspoon salt
1/2 teaspoon smoked paprika
1/4 teaspoon cracked black pepper
Blend oil and sugar, stirring briskly to dissolve (if you lightly warm oil in microwave first it will blend easier). Add remaining ingredients, and let sit for a bit in the refrigerator to let flavors blend. Toss just before serving. Serves 6 as an entree with added protein or 8 as a side dish. (and it's easy to cut the recipe in half)