It’s called red salad because it’s got a lot of red stuff in it. Well, technically, purple. This scales really easily, from a dinner for one to half a dozen, but it does require at least a day of prep time. First, hard boil some eggs, one per serving, peel and allow them to cool. Get out a plastic container with a tight lid. Open a can of sliced beets and empty it juice and all into the container. For more than 2 or three eggs, you probably need another can. Add the peeled eggs. Add some balsamic vinegar, until the eggs are covered; if it seems like too much vinegar, rearrange the beets or add a little water as well. Seal up the container and put it in the fridge overnight.
In a bowl, add mixed greens. Slice up some red onion. Open and drain a can of garbanzo beans. Add some bleu cheese crumbles. If you want, add some shredded chicken. Toss all that together and serve on a plate or in a bowl. On top of the green mixture, add sliced beets, cutting them unto strips or smaller chunks if they’re large. Slice up the eggs, which should now be red, one egg per serving. Take some of the beet/vinegar juice and mix it in a container with some olive oil and any spice you might like, and use as a dressing.
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