meat or not salad
April 17, 2003 07:56 PM

At work lately, there's one cafeteria station that seems to focus on the meat salad. Taco salad, funky asian noodle salad, mystery pico de gallo salad. All with chicken, which I don't really do. But they look so good! I've gotten them chickenless a few times.

On a related note. We've started making variations on this fatoush-based recipe on the grill, which is unbelievably tasty and summery. We'd eat outside if it weren't for the eight inch of pine pollen all over everything. Pollen Day has lasted all week this year.

Ingredients: meat of your choice (pork or tuna, in my case) or heatable cheese or tempeh, feta, red peppers, onions, mushrooms, olives, grapes, plus lime juice, basil & garlic, olive oil, lime juice & the white wine left over from some party.

Basically, you mix the liquids and spices, soak the meat or meat-like product in the mix, grill it and the grill-friendly vegetables, then mix in everything else in pretty bowls. You can make it all Tex-mex or slightly Sunday brunch by varying the fruit, spice and cheese (and leaving out the olives). And all your food's in one bowl, which makes this easy to make for any number of people, especially one or two.

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