Day Three Hundred Fifty Eight: A Slaw By Any Other Name

Wednesday marked a seven-day countdown to my little Martha project.  I have been so busy, these last few months have flown by.  I can hardly believe I'm almost done.

:frankly shocked:

That day I made Martha's Bok Choy, Carrot, and Apple Slaw.  My husband has a slaw love affair so I figured he would like this one.  Bok Choy is a kind of cabbage, only with a much cooler name. This recipe is pretty simple if you don't mind lots of chopping.

You start by halving the bok choy lengthwise, then cutting crosswise into thin strips. Throw it in a colander and sprinkle with salt.  Top with a plate and weight with a heavy object and set aside to drain. This gets the extra moisture out of the bok choy so that your slaw isn't all watery later. Don't skip this part.  (I was tempted to.)

Next toss together an apple (cut into matchsticks), shredded carrots, lemon juice, fresh ginger and a teensy bit of vegetable oil.  Add the bok choy and season with a bit of S & P.  

Gorgeous, no?

As expected, my hubby liked this...although if I make it again, I'd add something to spice it up a bit.  It is Asian-inspired, after all.

Six days to go!!

Day Three Hundred Forty Seven: Not-Your-Usual Tuna Salad

Since I was trying to be very healthy and low-cal, Sunday I made Martha's Tuna, Avocado and Romaine Salad.  In addition to the named ingredients, it also has sliced radishes and a vinaigrette made with Dijon mustard.  It uses canned tuna, which makes the recipe ridiculously easy. My avocados were actually labeled with a "ripe" sticker to make sure the buyer was aware they were ready to eat.

I call this Salad for Dummies.  

Very good, especially when slathered with enough of this yummy Dijon dressing to drown a tuna.

That's still healthy, right?

Day Three Hundred Forty Five: Dressing Surprise

Over the weekend I made Martha's Flank Steak and Arugula Salad.  The meat makes my husband happy, and the salad makes my waistline happy.  How often do you get to mix red meat with salad greens?  So I admit, flank steak isn't a favorite cut of mine, but this one is well-seasoned and definitely worth a try.

The thing about this salad is the dressing. I loved it, but you may be surprised to hear what's inside it.   Are you sitting down?

Balsamic vinegar and Salsa.  That's all.

I used our favorite roasted chipotle salsa and mixed in the balsamic.  It was spicy and full of flavor.  About knocked me off my rocker it was so good.  Well, I wasn't actually sitting on a rocker, but if I were, I'm pretty sure I would have lost my balance.  Nearly.

Day Two Hundred Fifty: Yummy Chopped Shrimp Salad

I usually steer clear of salad recipes that require you to make salad dressing.  I don't know why, but I am often intimidated by the ingredient list.   But the dressing for Martha's Chopped Salad with Shrimp and Lime-Buttermilk Dressing only has buttermilk, avocado, and lime zest.

Done.

You'll be happy that this recipe makes extra dressing because it's so good you may want to bathe in it.  Actually, I would like to pour it on everything from my morning eggs to my evening snack.

I would draw the line at dessert.