Not Fried Chicken.

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Lately I’ve been working part-time at Burger King. I won’t lie, I know it sounds crazy as fuck, but I really like working there!! Of course, since I’m bloody unlucky, after maybe 5 days they had to cut the expenses, so this week I’m not working. I hope for the next one.

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This being said, of course these last days I ate more fast food and less salads than usual. Normally I mostly live on veggies and fruits 5-6 days a week, I just love them XD Now I have my freezer stuffed with leftovers whoppers (yes, you can freeze them! They keep really good, just know that the salad WILL get soggy…) and I ate too much fried chicken in the long night shifts XD

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So when they told I don’t have any damn shift at least until monday, I went shopping and bought TWO BAGS full of seasonal fruit and too many veggies for one person. This is a basic salad I cooked taking out random veggies from the bags. I wanted to add a touch of something different so I improvised this spicy ranch dressing – it came out CRAZY DELICIOUS, I am a fucking genius. It’s obvious now!

Spicy Colourful Salad

  • Servings: 2 as main course
  • Difficulty: Easy!
  • Print

While cookin’ listen to:

[youtube=https://www.youtube.com/watch?v=YlUKcNNmywk&w=720&h=435]

Drink: Spritz

Ingredients:

  • 200 grams mix of green salads of your choice
  • 1 red bell pepper
  • 1 eggplant
  • 1 garlic clove (fresh)

For the spicy ranch sauce:

  • 1/4 cup plain yogurt
  • 1/2 tbs parlsey
  • 1/2 jalapeno pepper
  • 1 tsp lemon juice
  • salt and pepper for seasoning
  • optional toppings: olives, feta cheese

Preparation:

  1. Chop the eggplant into 1/2 inch-sized dice and stir fry in a pan with a tbs of olive oil and a pinch of salt. They are slow to cook through, if you prefer you can put them in a baking tray with a sprinkle of olive oil and salt on top and bake them in the oven at 200 for about 10 minutes 🙂 They are delicious both ways!
  2. Chop the bell pepper into strips
  3. Mix the green salads, eggplant and bell pepper. Add olives and/or feta cheese if you want and adjust with salt and pepper
  4. For the spicy-ranch sauce: chop roughly jalapeno and garlic and blend all the sauce ingredients with a stand mixer. Pour on salad and enjoy!!

Now for the final touches:

  • Calories: 117 per portion – without toppings
  • Fridge: it will keep 2-3 days
  • Freezable: nope
  • Next day: still very good
  • Cold: good!
  • Hot: don’t do it…
  • Re-heating: NOOOOOOOO!
  • Made by: Eli

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