Building a Salad
I started building this salad with a small piece of steak that was left over, not enough for a meal but perfect for a salad. I used the rest of the ingredients from the refrigerator--some greens from a salad bag, a beet I roasted, a piece of a carrot, half a yellow bell pepper, a bit of a cucumber and a few tablespoons of quinoa pilaf. Of course, the possibilities are endless to be added and fabulous way to reinvent leftovers. While sometimes I like an entire greens salad, or one from heirloom tomatoes, I love these salads made of many parts, so flavorful. I added a raspberry vinaigrette but you add your favorite dressing.
Megan Kimsey is a remarkable child and grows into a remarkable woman. Lurking beyond her Catholic upbringing, her physician’s training and her visions, is another life 400 years before. Her life as an Incan breaks through her consciousness, compelling her to go on a journey to the heights of the Andes and the remnants of the Incan Empire. “As she holds Bella, the image of Bella dissolves and she realizes that she holds her son from another life, Kantu, frozen to death.” Sometimes it is hard to know what you are seeing.
Building a Salad
1 cup greens of choice
1/2 yellow bell pepper, chopped
1 small carrot chopped
Piece of cucumber, peeled and chunked
6-8 cherry tomatoes whole or halved
1/4 pound steak, sliced thinly
1/3 cup quinoa, cooked
1 beet, peeled, sliced and roasted
Salad dressing of choice
In a large bowl, line the bottom with greens, then add the bell pepper, carrot, cucumber and cherry tomatoes. Add the steak and quinoa. Toss together.
Add the beet slices only before you are ready to serve. Toss with salad dressing and serve.
Vegan: Omit meat and add other veggies of choice.
Vegetarian: Add hard boiled egg, sliced
Other meat: Add other cooked meats, such as chicken or turkey, in place of beef
Roasted vegetables: Try cubing and roasting acorn or butternut squash.