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This is the best salad I've eaten in a long time. But it didn't follow the percentage guidelines I originally set up for my salads. I decided to do a month-long elimination diet based around SCD/Paleo, which means I'm no longer eating any grains, beans, or sugars . . . at least for a while. So I'm not holding my salads to the same standards of accountability as I was before. Now the goal is to not include those things and still have a ton of greens, veggies, and fruit along with some protein and fat. That's much easier to accomplish, actually. It feels like fall today in Santa Monica, which is crazy since it's July 28th. It's pretty warm and it's sunny, but there's a strikingly cold breeze off the ocean. Maybe that's what inspired my salad, which at some point began to remind me of a Thanksgiving meal turned into a salad. I used a BUNCH of Swiss chard as the base. I topped it with dried, quartered slices of local, organic tangerine; local, organic raisins (would have used dried cranberries if I'd had any!); pastured turkey pastrami; roasted organic pecans; and local, sustainably produced bacon. The dressing was the same lemon-olive oil-herb dressing as yesterday. Holy cow, the flavors in this thing just rocked. It was just the right combo of salty, sweet, sour, and savory. An amazing salad.

By: sallyparrott Copyright © All Rights Reserved

Taken: July 7, 2010
Uploaded: July 7, 2010

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