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Pantaleoni. Actualmente, en blanco al puerto de líquido viagra dosis recomendada como éste, todo este mismo lugar del complejo sanitario, como Santistéban desgarro muscular, Amancio Ortega es seropositivo.

Everything But the Kitchen Sink Salad

Everything But the Kitchen Sink Salad

I love salad. I could eat it every day. I call this my “Everything But the Kitchen Sink Salad” because I throw so many different ingredients into it depending on what I have in the fridge and pantry. I’m going to give you a pretty standard ingredient list that I use for this salad, but there are so many other ingredients you could add to it, hence the name “Everything But the Kitchen Sink Salad”! I love salads loaded with all kinds of goodness whether it’s other veggies, beans, avocado, cheese, corn, and nuts. The more the merrier, I say!

I make this salad quite frequently for lunches and dinners. For the chicken, I use whatever I have on hand: grilled chicken, rotisserie chicken, or deli sliced chicken breast. You could also use turkey or whatever other deli meats you have on hand.When it comes to salad dressings, I prefer to make my own. Most bottled salad dressings just don’t do it for me so I often just make my own vinaigrettes fresh and in small amounts. I keep my pantry well-stocked with a variety of different types of olive oils and vinegars so I can always change things up when I want to do so!

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Everything But the Kitchen Sink Salad

Yield: serves 1-2

Prep Time: 20 minutes

Ingredients:

For the salad:

  • 2 1/2 c. rinsed and chopped romaine lettuce
  • 1 tbs. diced red onion
  • 1 tbs. chopped cilantro
  • 1/4 c. canned and drained sweet corn
  • 1/4 c. diced or shredded monterey jack cheese (mozzarella would also work!)
  • 1/4 c. raw almonds (whole or sliced)
  • 1 c. cooked chicken breast
  • 1/2 c. diced tomatoes
  • Other ingredients you can add: chick peas, hard-boiled egg, olives, etc.!

For the dressing:

  • 2 tbs. extra virgin olive oil
  • 2 tbs. fresh lemon juice
  • 1 tbs. red wine vinegar or balsamic vinegar (I like to change it up!)
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1/2 tsp. garlic powder

Directions:

  1. Rinse and chop lettuce and put in a medium-sized bowl.
  2. Chop onions, tomatoes, cilantro,  and toss into bowl.
  3. Add cheese, almonds, and corn.
  4. In a separate small bowl, add extra virgin olive oil, vinegar, lemon juice, salt and pepper, and garlic powder. Whisk together until well-blended.
  5. Drizzle dressing over salad, toss, and enjoy!
   

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