One of my absolute FAVORITE salads to get is the Savannah chopped salad from McAlister’s Deli. Problem with that? 1) Cost of going more than once a week on a college student budget (more on that part later) 2) Trying to keep my lady curves lady like and not beast like
I think it cost me $2.75 to make this salad at home. It costs around $10-$12 when you get the salad and tea….who goes to McAlister’s and doesn’t get the tea? Are you really my friend if you don’t? (I think one of the secrets to their tea is they add a pinch of cinnamon or some other spice) Anyway, I also like to control the amount of dressing and what I use in my dressings. You can always opt for the from scratch method, but I’m doing everything else – I don’t mind buying the store made dressing if it’s a tasty one.
*Tip – make 2-3 grilled chicken breasts ahead of time so you can chop them up easily during the week, or grab a ziplock bag with 4-6 pieces during a break for some protein!
So this is MY version of the salad
Lettuce (any type your heart desires) then chop the heck away out of it
1/2 of a tomato -minus the slimy insides (chop chop chop)
1/4 cup cucumber (chop chop chop)
2 spoon fulls of gorgonzola cheese crumbles
handful of almonds and cranberries (sold at Target in the salad aisle in a bag, together)
diced grilled chicken
2 tsp any vinaigrette salad dressing closest to shallot, or raspberry you love
if you want to get all fancy on me, finely chop up green onion to top off salad
Congratulations! You are the first to see my very first food blog…EVER! I am new at this, but I have been researching tons of food blogs and there are some really amazing ones out there. My goal is to present great food, but also great photography. I am combining my love for both and I hope my passion shines through!
My very first recipe I decided to try was from the Nate Berkus show today. Guy Fieri was on and he was making Chicken / Avocado egg rolls. You can make these without the chicken as well.
Please click here for the recipe. On my site, I will have a very condensed version of the recipe. I have also changed my version up just a bit to suit my taste.
I followed the list of ingredients pretty closely. I did not use as much soy sauce, however, because I find that a little goes a long way.
Once you have sauteed the ingredients… (I went ahead and put the cabbage and carrots into the pan while the rest was sauteing. I turned the heat off and stirred for about 3 minutes)… you take an egg roll wrapper and place where there is a “V” facing you, and a “V” facing away. You take your finger (or if you’re a stickler for rules, use a brush) and go along the edges of the opposite V from you. I would guess about 1/2″ from the edge. The egg roll wrapper package shows you how to assemble, but there is also a video on how to do it here.
Your oil must, must, must, must (ok, get it?) must be hot enough or your egg rolls will be soggy and just not at all (as Martha would say) a good thing. If your oil is too hot, then the outside will fry too quickly and you’ll have an underdone center. 350 is the ideal temperature you’re going for.
Last thing you want is a great dipping sauce. If I could get my hands on BJ’s Pizza & Brewery’s sauce they serve with their Avacado Egg Rolls, I would be in heaven…so my store bought brand will have to do for now. Thanks, and I hope you enjoy!! Go for it! It’s not that hard! Difficulty Rating: C