I love this salad. It’s easy, quick, delicious, and health. The ingredients also keep for half a week, meaning I can buy the ingredients on Saturday and then make it on Wednesday to eat on Thursday and Friday – which is what I’ve done for the past month or so!
It also fits in my newly-difficult diet since it’s both histamine-free and tyramine-free.
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My husband and several of our friends have enjoyed this salad, as have I! It’s pretty easy to make, and totally delicious.
While my toddler (almost 3) doesn’t go in much for salads, she enjoyed the pieces of this separated out on her plate – she had some of the goat cheese, cranberries, kale, and chicken.
Sorry it has been so long since I have posted. I’ve alternated between traveling, being busy, and being sick for the past month or so.
During one of my bouts of sickness, I ended up unable to cook all of the food I’d planned on making for a party. With the leftovers from unmade dishes and previously made dishes, I made this Curry Apple Onion Goat Cheese “Pizza.”
A bit of an unusual combination, but it was delicious!
I found this recipe on epicurious when our CSA (Fresh Fork Market) gave us beets and mustard greens. I followed the recipe fairly closely the first time. The second time, I roasted the beets and left out the greens. This time, I went even farther afield, partly inspired by the recipe on the back of the chicken broth box for creamy risotto.
The final delicious results:
Rarely Fancy 