Gazpacho Salad

WHAT. A. WEEK.

We were all exhausted.  Becky the Greek, Justin the Geek, and me.  They both got held up at work, while I was verging on tears most of the afternoon and couldn’t get my cooking head on for love nor money.  I was glad they were late, although I wasn’t glad the reason they were late was because they were so stressed out by their respective work days.  We were all thrilled when we finally got together in my living room.  That meant the week was over.

My best suggestion was that we should forget about the Friday Night Dinner, and instead lie on the floor in the den with a spoon each and share the enormous bowl of Cherry Cheesecake Ice Cream I had nestled in the freezer, along with as many shots as was needed of whatever liquors I had in my cooking alcohol stash.  Nobody argued against that particular idea.

Somehow, sanity prevailed over emotion and I rustled up dinner, although it was mighty late when I finally brought vittles to the table.  Justin the Geek warned me that he may well do a face plant onto his plate, but that I wasn’t to be offended by such action.  Turns out he didn’t, but anyway, I’m not the offendable type.  I don’t think offendable is a word.  I am convinced that you know what I mean.

I wanted to drum up a different kind of salad this week, and one that might especially tickle Becky the Greek’s fancy.  What I settled on was Gazpacho Salad.  Yes, I realize that Gazpacho is from Spain, which is not the same as Greece, but Becky the Greek lives and dies for olives and garlic, which this has in abundance.  I figured she would love it, regardless of its country of origin.

She did.

Gazpacho Salad

This is not a namby-pamby, ladies-who-lunch salad.  This is a hard-hitting, wake-your-tastebuds-up salad.  There’d be no snogging after downing this one, unless both parties got in on the Gazpacho Salad act at the same time.  Trust me.  Daisy {the cat] even chose to sleep at the foot of the bed last night.

The dressing is a mix of crushed garlic, tomato juice, almonds and olive oil, which makes it about the healthiest, *SANEist dressing on earth.  The salad is just a mix of chunky veggies, mounded on a bed of lettuce.  This is not your normal salad.  I think you’ll like it.

Next time I make it I plan on serving it up as I’ve written in the recipe, and not how I did last night.  For the Friday Night Dinner I tossed the veggies with the dressing before heaping them into a serving dish on the lettuce.  In future I’ll leave the dressing on the side, because the dressing dulled the appearance of the veggies.  If you’d have seen the veggie pre-dressing, you’d know exactly what I mean.  Put the dressing on the side and spoon over as required at the table, is my advice; not that you asked for it.  It’s just that it was prettier before I tossed it in the dressing, and I thought you’d like to know that.

Gazpacho Salad

We ate it with Chicken and Cabbage Carbonara (recipe up next!).  It would be good with any stronger-flovored dish.  It would over-power more delicate proteins like fish, but would make a hearty match to beef and pork.  Omitting the garlic would reduce the power, but also take away some of the character.  I’ll leave it to you to decide which you want more.

Grab your castanets, don your frilly, brightly colored flamenco skirt and eat with gusto!  We didn’t have the energy for any of that, but it sure made us wish we did.

5.0 from 1 reviews

Gazpacho Salad
Author: 
Prep time: 
Total time: 

Serves: 4
 

Ingredients
  • 3 large, vine-ripened tomatoes
  • ½ English cucumber
  • 1 large yellow pepper
  • 1 large green pepper
  • 1 green-leaf lettuce, torn
  • 12 black olives, pitted and halved
  • 1 oz flaked almonds, toasted
  • 1 clove of garlic, crushed
  • 6 tbsp tomato juice
  • 2 oz ground almonds
  • 4 tbsp olive oil
  • 3 tbsp white wine vinegar
  • Salt
  • Ground black pepper

Instructions
  1. Remove the seeds from the peppers, slice crosswise and then cut each slice into 2 inch strips.
  2. Half the cucumber lengthwise and scoop out the seeds with a teaspoon. Slice the cucumber crosswise into thin strips.
  3. Dice the tomatoes into large chunks.
  4. Toss the veggies in a bowl.
  5. Line a flat serving dish with several layers of torn lettuce.
  6. Pile the mixed veggies onto the bed of lettuce.
  7. Scatter the halved black olives and toasted, flaked almonds over the veggies.
  8. In a small bowl whisk together the garlic, tomato juice, ground almonds, olive oil, wine vinegar and seasoning.
  9. Serve dressing in a bowl on the side.

Gazpacho Salad

*SANE™ – a term used in Jonathan Bailor’s book, The Smarter Science of Slim.

 

Chicken and Cabbage Carbonara » Carrie Brown | Marmalade and Mileposts - [...] made Gazpacho Salad to go with it – a big salad with big flavor, but any number of salads would do the trick [...]

Sarah - This was good! I basically halved the recipe since it for just me and the hubby, and left out the sliced and ground almonds since I didn’t have them on hand and used garlic powder since I’m sensitive to raw garlic. Yummy recipe and a surprise hit! Thanks Carrie!

Curious, are ground almonds the same as almond meal in this recipe?

carrie - Hi Sarah – you can swap out ground almonds with almond meal in this particular recipe, yes.

Here’s Some More

Hello, friends.

If you’ve been around for a while (THANK YOU!), you’ll remember that when this whole blogette got started it was all about eating adventures around Seattle – restaurant reviews - if you will.  Over time it morphed into eating episodes elsewhere.  Then the travel adventures and photography crept in, and now…now there’s all these recipes, made at home, in my own kitchen.

While I still love eating out, there’s a limit to the amount of it I can do, as well as whizzing around the world shooting stuff, and staying home to cook.  You’ll have noticed that the number of restaurant reviews has slowed somewhat.  Since I take your foodie well-being very seriously, I thought I would share with you some other sources for restaurant reviews to fill in the gaps.

There’s no better place to start than with the Top 10 Restaurant Bloggers in Seattle: my blogging buddies around town.  These fabulous roving foodie folks make up the Top 10 because they have written about more restaurants in Seattle than anyone else, and between them they must cover just about anywhere you might want to head for some nosh.

 

Absinthe and Orangeshttp://absintheandoranges.com - Kid icarus has been crushing eggplant wizards since his formative years in the Bay Area, CA. He fell in love with Seattle a really long time ago and thinks this town is rocking some of the greatest cuisine in the country.

Cornichonhttp://www.cornichon.org – Tasting notes and culinary dispatches.  Crisp, crunchy words typed fresh daily.  Food, events, wine, travel – a veritable feast of life.

Culinary Foolhttp://culinaryfool.com – Creating at home. Eating out. Wine tasting. Culinary adventures in Seattle and around the world.  Brenda serves up restaurant reviews, great recipes, wine and travel, along with lovely photographs.

Food Fascinationhttp://graciesfoodandfun.blogspot.com – When eating is your hobby.  Recipes galore and a healthy smattering of restaurant reviews.

Gastrolusthttp://gastrolust.com – Jay is a freelance food writer and gastronaut—global explorer of things gourmet and, well, not-so-gourmet.  Jay is also a freelance sex educator…in case you’re wondering why there are so many posts about the connections between sex and food!

Marmalade and Milepostshttp://www.marmaladeandmileposts.com – Oh.  That’s me.  Tales of food, travel & adventure from a splendid single life.  Plus a whole bunch of photographs.

Natasha Reed Foodographyhttp://www.natashareedblog.com - Natasha is stinkin’ awesome.  Weddings, events and an awful lot of cookies.  Plus fantastic photographs.  Altogether fabulous.

The Tofu Hunterhttp://tofuhunter.blogspot.com – Vegetarian restaurant reviews around Seattle and beyond.

Thursday Night Biteshttp://thursdaynightbites.wordpress.com – Noel chronicles her (mainly downtown) Thursday restaurant adventures…because no one really loves Thursday, and she decided to make the long road to the weekend a little bit easier by giving Thursday its own purpose.  Plus, she’s adorable.

What Would Alix Do?http://www.alixcompton.com/main/blog – Need a restaurant or event venue recommendation? Have an etiquette dilemma or maybe just a random question? Ask Alix.

 

Feeling hungry?  Check them out!

 

 

Noel - How on earth did I miss this? I blame MGX. :) Thank you!

carrie - MGX has a lot to answer for!

I Have News

I have news.  It’s B I G news.  I know what you’re thinking, and no, it’s not a date.  That wouldn’t be big news – that would require me to take an aspirin and lie down until I felt better.

I’ve sat on this for almost a week now, because it felt weird making such a proclamation on here, so publicly.  I don’t know why I am so nervous.  Then I considered that really it was no different to announcing, “Hey!  I got a new job!” or “Gosh!  I won a trip to Rio!” or even “We’re pregnant!!”.  Truth be told I have no idea what it would be like to announce the last two, but I think you get my point.  They’re just all part of life’s rich tapestry of events and opportunities and bright spots that you want to share.

So.  I’m going to go there.  Can you keep a secret?  Microsoft chose one of my images to be in the Windows 8 lockscreen.  ONE OF MY IMAGES WAS CHOSEN TO BE IN THE WINDOWS 8 LOCKSCREEN!!!!!!!!!!!!  OK, you’re right – that was probably one too many exclamation points.  You realize my image will be seen by a *billion* people.  Well, give or take a few.  Someone please pinch me.  SOMEONE PINCH ME!!!

After all the whoopin’ and hollerin’ and dancing around the kitchen was done with, I made a frittata.  It seemed like exactly the right thing to do in the moment.

Minted Pea Frittata

 

 

Flip-flops and Flimsy Tops

This morning when my eyes fluttered open it was 4:47, or something very close to that, and I could tell, even before I’d finished focusing on the window, that the entire house was wrapped in fog.  Like a chunky, knitted woollen scarf pulled snuggly around your neck in winter.

Daisy {the cat} and I decided against getting up, and instead, lolled under the covers reading cook books and fantasizing about salads.  We’re in denial about this atrocious weather we’ve had lately.  It’s summer and we want to wear flip-flops and flimsy tops and throw the windows open.  And eat salads.

Armed with a large stack of post-it notes, I laid in bed scribbling and sticking, scribbling and sticking, like I was somehow convinced that if I concentrated on salads long enough and hard enough, summer would appear.  Isn’t that how the Law of Attraction is supposed to work?  After an hour of furious note-making and page-turning I popped my head out from under the covers and peeked towards the window.  Fog.  So I snuggled back down and had a nap.  Daisy approved.  A cat with a penchant for a Saturday morning lie-in. 

Daisy the cat

I woke up a bit later and woohoo!  It was brighter!  But it was still foggy.  So Daisy and I, we sprawled for a bit longer and thought about fog.  If I am honest, I doubt that Daisy thought about fog.  I think it’s far more likely that she was thinking about food.  Or napping.  But I thought about fog.  And then I thought about San Francisco.  Because there’s a reason they call it Fog City.

Golden Gate Bridge and city view, San Francisco

There’s so much about my last trip to San Francisco that I haven’t shared with you.  When I got back at the end of April, life got a little bit crazy.  I’ve been getting busy with that modern-day Adonis, Jonathan Bailor, and I’ve been cooking like mad for The Friday Night Dinners.  Throw some Big Breakfast Adventures in there too.  Plus another project…another collaboration that I’m still working out the wrinkles on.  It would be a very fun project, but only time will tell if it comes to fruition.  If it does, I promise you’ll be the first to know.

It’s all very exciting.  And a little scary.  And a whole lot of work.  And by work I really mean time and effort.  Because I am having so much fun with all this stuff I can hardly call it work.  Once I was home from San Francisco though, I quickly ran into that thing called NOT. ENOUGH. TIME.  After managing to cobble 5 posts together, my glorious road trip became a sweet, sunshine-and-doughnut-filled memory.

So as I lay there buried beneath a bunch of blankets and a small, purring, over-fluffy cat this morning, thinking about San Francisco, I got all enthused to share with you some of the bits that went unmentioned earlier.  I clambered excitedly out of bed and – I admit it – turned the heating on.  I have no shame.  My mother would tut-tut at such a thing.  I’m OK with that – both having the heating on in June, and my mother’s tut-tutting.  There’s five thousand miles of water between us, but I can still hear “Tut-tut!” ringing in my ears; I just don’t pay any attention to it anymore.  My mother would tell you that I never did anyway.

I discovered, while in San Francisco, that I have a love for fire escapes slapped onto the sides of buildings.  I could happily spend a whole week there just shooting fire escapes.  I am thinking next April.  In the meantime, please welcome my favorite fire escape from this last trip.  I think I shall name him Walter.  Whoever chose Walter’s paint colors was definitely in their happy place that day.

I also had some foodie moments which I haven’t shared with you yet.

There was dinner at Cafe de la Presse, right by the gate to China Town.

Cafe de la Presse, San Francisco

They serve up a mighty fine burger in their I-think-I-might-really-be-in-France style restaurant.  Sparkling glasses, highly polished silverware and yards of white porcelain, marble tables, shiny black wood.  Handsome waiters dressed in black and white, with dazzling white, starched half aprons.  Genteel service and an air of sophistication without bank-loan-required pricing.  They happily subbed out salad for the fries.  And a very good salad it was too.

China Town is a fun place to scoot around.  A hive of activity and a riot of colors.

China Town, San Francisco

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cakes in China Town, San Francisco

Beads in China Town, San Francisco

Haight-Ashbury is always good for a spot of color, too.

And Golden Gardens.  San Francisco: it’s just very colorful; in many more ways than one.

The Golden Gate Bridge is like a magnet to me.  In the end I forced myself to be near it and shoot other things.  Like gunpowder barrels at Fort Point.  And the stairs leading skyward from Baker Beach.

Gunpowder store at the Golden Gate Bridge Fort, San Francisco
Baker Beach, San Francisco

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I went to Tartine and ate a Chocolate Hazelnut Tart.  Roasted hazelnuts make me giddy.

Chocolate Hazelnut Tart, Tartine Bakery, San Francisco

Another day I went to Tartine and ate an open sandwich for lunch.

Open Sandwich at Tartine Bakery, San Francisco.

And salad.  That lettuce was rooted firmly in the ground no more than 17 minutes earlier, I am certain.  I swear I saw one of the leaves still growing.

Salad at Tartine Bakery, San Francisco.

And I am pretty sure I ate another Lemon Cream Tart.  Plus a meringue thing with cocoa nibs, the name of which I quite forget.  I blame the Lemon Cream Tart for distracting me.

Cocoa Nib Meringue at Tartine Bakery in San Francisco.
Lemon Cream Tart at Tartine Bakery in San Francisco.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Here’s something I think I’ve shown you before; but please bear with me here.  Indulge me for just a few moments.  I went here many times the week I was in San Francisco, and this is my favorite shot of the trip.  I still love this image.  I can still feel the sun and the gentle sea breeze on my face as I stood with my toes in the warm sand, watching the ocean roll in and roll out.  Roll in and roll out.  I breathed in peace and tranquility.  I breathed out stress.  It was quite magical.

If you’re wondering where the hiccup was in my week, I’ll tell you.  It was at DeLessio, where I had the worst cupcakes I have ever bitten into.  You may find this hard to accept, but I threw some of each one away.  I know.  Can you even believe I relegated cupcakes to the trash?  A veritable travesty!  In this case, however, the travesty would have been subjecting my body to one more crumb.  Trust me on this one.

They looked pretty enough.  The Chocolate Caramel Sea Salt Cupcake proclaims to be the best cupcake on earth.  Yikes.

Cupcakes at DeLessio in San Francisco

The cake was so soggy you could have balled it up in your hand and squeezed liquid out.  The frostings tasted so artificial I wondered which lab they grew up in.  Truly, they were nasty.  I am so glad I only bought mini ones.

Cupcakes at DeLessio in San Francisco

Hey, if we didn’t experience the bad, we wouldn’t recognize the good, right?  And that goes for a lot more than cupcakes.

One thing I have never found a bad one of is something that I have a huge affection for: fences.  If you’re new here (welcome!), let me explain about this whole fence thing. When I am on a road trip I do a pet project called ”Fence of the Day”.  Every day I shoot a fence and post the image on Facebook.  Turns out I am not the only one who loves a good fence.  I’ve even been heckled for missing a day.  So to wind up my trip report, here’s some Fence of the Day shots, à la San Francisco.

Golden Gate Bridge, San Francisco

Cable Car, San Francisco

Alcatraz, San Francisco

Golden Gate Bridge, San Francisco

Ghiradelli Sign, San Francisco

San Francisco, I simply adore you.

 

Cafe de la Presse on Urbanspoon Tartine Bakery on Urbanspoon Delessio Market & Bakery on Urbanspoon Delessio Market and Bakery on Urbanspoon

Richard Toellner - Excellent article and simply amazing photographs. My wife and I enjoyed our visit to SF and Half Moon Bay. We are eagerly waiting for another trip.

carrie - Richard – you’re making me blush! Thank you for your kind words. I hugely appreciate you stopping by. I too am eager for my next trip to SFO!

Peanut Butter Chicken Salad

Green, leafy, and kinda slimy if it’s bruised, old, cooked or you’ve chewed it – spinach and I, we go way back.  We’ve had a pretty tumultuous relationship.  For 34 years spinach was on my forbidden foods list, along with melon and coconut.  Oh, and {hot} spicy stuff.  My inventory of hated foods has always been very short.  There are things that I generally won’t choose if I have an option - celery, radish, tomato-based sauces and wholemeal anything – but the no-go’s are very few and far between.  Spinach was one of them.

I was introduced to spinach by my mother, before I was conscious of anything other than the need to eat, sleep and poop.  She will claim that I liked it.  My first recollection of spinach was dark green and slimy with the taste of old socks.  I promise you, mother, it was not good.  I grew up thinking that spinach was square, because the only way I ever saw it was in a small, square boxes in the frozen food section.  I still have flashbacks to those days when I caught sight of the spinach box crammed into our tiny freezer.  In my mother’s defence, she didn’t feed it to us very often, but when she did, inevitably a battle royale ensued.  Not eating every last cell of food put in front of you was not an option in our house.  Even if it was something that you hated – it was all going down the hatch before you left the table.  Including heated frozen spinach.  The slimy texture disgusted me.  The taste was an anathema to my taste buds.

My mother seemed to believe that forcing me to eat something that I hated was character building.  Or something – which TO THIS DAY I have never understood.  I mean seriously, I ate everything else that was ever put in front of me.  What was the deal with force feeding me spinach??  Could there not be *one thing* I was excused from munching on?  Nope.  So, on spinach days it was a given: my time at the table would stretch on for hours until the last slimy spoonful had slid down my gullet; and another wedge had been put between my mother and I.  “It’s good for you.”  My mother would snap.  I am still waiting for an explanation of why making me eat a food I detested was in any way good for me. While I am at it, can anyone explain to me why parents continue to believe that saying, “Because it’s good for you”, will cause children to be motivated to eat something they find entirely distasteful.  Who cares about how good something is for you when you feel physically sick shoving the stuff down?  If my body is busily staging a revolution, I generally go with it not being a good thing.  Down with spinach!

Gosh.  Am I starting to sound a little bitter?  I am was!  I say “was” because a few weeks after I moved to the US, I was invited to Daniel’s Broiler in Bellevue to sample their lunch menu.  The chef had made me small portions of just about everything on the menu, one of which was Creamed Spinach.  Having escaped from my mother’s grasp on my tender spinach-hating taste buds some 13 years earlier by moving to Australia, I had not eaten spinach for an awfully long time.  I am still not sure what came over me, but I heard myself saying to the Catering Director, “Let me try the Creamed Spinach, please.”  I took just one mouthful before uttering, “Could I have a whole side of that, please?”  And so began my love affair with spinach.

So inspired was I by Daniel’s Creamed Spinach I scoured recipe books to find the perfect recipe, determined that I was going to eat that stuff every week – just not at Daniel’s Broiler.  Shortly thereafter I bought my first bag of fresh spinach.  In my life.  I’ve bought an awful lot of fresh spinach since that day.  Coming to America was a spinach revelation to me.  I’d never eaten raw spinach before landing here, and I am not convinced I even knew what spinach looked like, other than dark green and square.  The irony is I now eat more spinach than any other food.  I easily get through 3 lbs a week.  Easily.  Spinach for President!

So when the Head of *SANEity over at The Smarter Science of Slim called me up this week and said, “Hey Carrie, can you cook us up something at your Friday Night Dinner this week that uses spinach as a base?”, I said, “Your wish is my command, Jonathan.  Consider it done.”  The poor guy is enduring hours trapped in a studio with me recording podcasts every week.  It was the least I could do.

Given that last week was particularly mad in the NOT. ENOUGH. TIME department, I was also planning on a one dish meal instead of the usual pattern of a protein dish plus two sides, or salad and side, or two salads.  I had reached a one dish limit.  On top of that I wanted to take my new mandoline for a test drive.  That required watching a training CD first.  Who knew a super-fancy slicer required a training CD?  I’m glad I watched it.

With all that in mind I came up with Peanut Butter Chicken Salad.

Peanut Butter Chicken Salad
  • Served on a bed of spinach?  Check.
  • One dish meal?  Check
  • Used fandangled new slicer?  Check.
  • Didn’t slice off any body parts?  Check.
  • Happy Friday Night Dinner guests?  Check.
  • Full belly?  Check.
  • Happy mouth?  Check.
  • *SANE? Check.

Peanut Butter Chicken Salad on spinach
Peanut Butter Chicken Salad

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Peanut Butter Chicken Salad on spinach
Peanut Butter Chicken Salad

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

This salad is an absolute snap to prepare.  Especially if you have a mandoline to make light work of slicing the carrot and cucumber.  The dressing is also whipped up in a New York minute.  The only thing that takes any time is sautéing the chicken strips.  If you’re organized, you can sauté chicken strips ahead of time and freeze, or keep in the ‘fridge, just grabbing the amount you need as you toss the salad.  If you froze them you’ll need to defrost them before the tossing bit.  Unless you have a fondness for watery salad.

Peanut Butter Chicken Salad on spinach

Becky & The Schoenster loved this salad.  They thought it would make a great work-day lunch.  We thought that it would not be so good the next day, but, since it is the next day and I finished off last night’s dinner for lunch, I can confirm that it is as crunchy as satisfying the next day as it was 10 minutes after I made it.  The dressing loses its body after a night in the ‘fridge, but apart from that, it was all tasty, crispy goodness.

A fine way to get a ton of veggies inside you without you even realizing it – coat them in peanut butter, add chicken and pile it all on a bed of spinach.  Yum.

Are you happy now, mother?

5.0 from 2 reviews

Peanut Butter Chicken Salad
Author: 
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Ingredients
  • 1 tbsp coconut oil
  • 2 lbs chicken breasts or thighs, sliced into small strips
  • 1 x 20 oz can of unsweetened pineapple chunks
  • 4 medium carrots, sliced or julienned into thin sticks
  • 1 large English cucumber, sliced or julienned into thin sticks
  • 8 spring (green) onions, sliced into long diagonal pieces
  • 1 lb bean sprouts, rinsed and drained well
  • 6 oz roasted, salted peanuts
  • 4 tbsps Trader Joe’s Crunchy Peanut Butter with roasted flax seeds (best peanut butter ever!)
  • 8 tbsps pineapple juice (from the can of chunks)
  • 4 tbsps olive oil
  • 4 tsp soy sauce
  • Ground pepper
  • 4 handfuls fresh baby spinach

Instructions
  1. Heat the coconut oil in a skillet and saute the chicken strips until they are golden brown.
  2. Drain chicken strips on kitchen towel (paper) and leave to cool.
  3. Drain the juice from the pineapple and reserve.
  4. Place pineapple chunks in a large bowl with the carrot and cucumber sticks, onions, and bean sprouts.
  5. Roughly chop 4 oz of the peanuts and add to the bowl of vegetables.
  6. In a small bowl whisk the peanut butter with the pineapple juice and soy sauce.
  7. Slowly add the olive oil, whisking well until completely incorporated.
  8. Season with pepper.
  9. Pour the peanut sauce into the bowl with the vegetables and add the cold chicken strips.
  10. Toss all ingredients together until everything is well coated in the sauce.
  11. Place a handful of spinach on each plate and spoon the chicken and vegetable mixture on top.
  12. Sprinkle the remaining 2 oz of peanuts over the salad as garnish.

 

Peanut Butter Chicken Salad

 

*SANE™ and SANEity™ – terms used in Jonathan Bailor’s book, The Smarter Science of Slim.

 

Shelly - Looking forward to trying this.

carrie - Let us know how you like it, Shelly! Thanks for stopping by.

Becky - Who knew PB would be fablous on a S-A-L-A-D?! Loved this so much, we went out and bought the ingredients the VERY NEXT DAY! Very tasty and filling. This salad is quickly becoming a staple in our home :)

Victoria - I was so convinced you were going to recreate the creamed spinach recipe from Daniel’s! Please do! I absolutely love that stuff.
However, this recipe also looks very delicious! Cheers!

carrie - Let me see what I can do!

alison - Another winner Carrie lovely and refreshing thanks.

carrie - I love this salad! It’s even good the next day, which is a score for me, being single. Thanks for the comment love, Alison. It’s great to get feedback!

Green Smoothie – Lemon Blueberry Cream » Carrie Brown | Marmalade and Mileposts - [...] make me think, “Oooooh!  How delicious!  I want kale and I want it now!”  Much like spinach, I do not enjoy eating cooked kale.  AT ALL.  However, because I am deeply concerned for your [...]

Lee Marshall - Carrie,

I’m not a fan of pineapple, have you tried oranges and do you think they’d work as well?

Cheers,

Lee.

carrie - Hi Lee – I have not tried this with oranges. I somehow don’t think they would work as well with peanut butter, so I would leave them out. Off the top of my head I cannot think of a substitute that is shouting out to me. Sorry!