I’ve been on a salad kick lately. Not intentionally (there’s no such word as *diet* in my dictionary), but sometimes my eating goes in streaks. Ever had that happen? If it can be chopped, torn, scattered on a plate or tossed in a bowl, it’s potential salad.
Everything in the fridge is fair game. The same goes for my pantry.
The other day I was rummaging around in the ol’ larder when I spied a small jar of grilled artichoke hearts. Hmmm… what to make with them? Although they’re perfectly delectable on an antipasto platter or all by their lonesome, this time they ended up as salad…
Grilled Artichoke Heart Salad
1 (6.7 oz.) jar Mezzetta Grilled Artichoke Hearts, drained
6 to 8 Romaine lettuce leaves, rinsed, drained, & patted dry
4 slices of bacon, sauteed until crisp, drained on paper towels, & crumbled
1 orange, peeled, segmented, & cubed
1/2 c. toasted pecans
1 Tbsp. capers (optional, but I love capers)
Assemble ingredients in an artful way. Drizzle with your choice of vinaigrette.* Serves 2.
(*I made Andrew Zimmern’s Orange-Tarragon Vinaigrette — it’s fabulous!)
On a “bloggy” note, I’m taking two weeks off to work on a few projects (in case you don’t see me around the block) and will be back after the upcoming annual feast.
Quite possibly with a turkey salad…
Wishing you a gracious, gratitude-filled Thanksgiving!
Enjoying following my (grilled artichoke) heart,