"Butterball It" Plus A Butterball Turkey Gift Check Giveaway

We all know that Thanksgiving is coming, and we embrace it in all different ways. Some of us are excited to tackle roasting the bird and fearlessly enter the kitchen. Others are a little more trepidatious and might have questions and concerns along the way. That's where Butterball comes in with their new "Butterball It" technology. When you visit Butterball.com, you'll see a search bar where you can type in any Thanksgiving-related questions you might have.

Brussels Sprouts And Bacon Dumplings From Dumplings All Day Wong

I have a really fun cookbook to share with you guys today. It's called Dumplings All Day Wong: A Cookbook of Asian Delights from a Top Chef, and it's written by former Top Chef contestant Lee Anne Wong. As the title would suggest, the book is full of dumpling recipes.

Meatball Wellington From Stuffed: The Ultimate Comfort Food Cookbook

Guys! You know what's crazy? Flipping through a cookbook and seeing photos of one of your friends (not to mention his incredible recipes) in it -- because that friend has a published cookbook! My friend Dan, of The Food in My Beard fame, has written a cookbook full of recipes for stuffed foods -- from Pepperoni Bread to Pork Belly Stuffed Cornbread Bites to Pad Thai Stuffed Squid to Pina Colada Stuffed Panna Cotta. The book looks great and the recipes sound incredible! I am so happy for him.

Thanksgiving Traditions And Butterball Turkey Check Giveaway

Did you know that this is the first year that Butterball, which started its Turkey Talk-Line back in 1981, will have a male Turkey Talk-Line spokesperson? I never realized that there weren't men manning the talk-line before now. My dad has always made the turkey for our Thanksgiving dinner, so it just didn't occur to me that all the turkey guidance was coming from women. I call my dad whenever I have meat-related cooking questions. (Maybe I'm in a unique situation because my dad went to CIA and worked as a chef for years…) On Thanksgiving, he makes the turkey and the best turkey gravy in the world to go with it. (Seriously, I can eat the gravy like it's soup.) No one makes mashed potatoes like my mom. And I try to take over the desserts and some of the sides with help from my siblings.

Butterball Turkey Burger Bar: A Dinner Idea For Turketarians

I sometimes think people forget that turkey exists when it's not a certain holiday near the end of November. I actually eat turkey year-round though. I eat deli turkey in sandwiches, make tacos and chili with ground turkey, and even have roast turkey besides on Thanksgiving. When I used to have to bring lunch to work, I'd always cook up a bunch of turkey bacon to have on hand to throw in salads and on sandwiches. Butterball has come up with a fun term for those who enjoy turkey all year-long: Turketarian. A Turketarian is:

• Someone who believes that if you aren't eating turkey you are missing out
• Someone who loves turkey as part of their healthy lifestyle
• Someone who craves the delicious flavor of turkey and incorporates it into family meals.

Stonewall Kitchen's New Dessert Sauces

I absolutely love Stonewall Kitchen. Whenever I'm in an area with one of their stores (especially the York, Maine one), I make a point to walk in, wander around, sample everything in sight, see what's new, and usually purchase a few things to bring home. They recently contacted me to see if I wanted to try a couple of their new dessert sauces. No hesitation here.

Giveaway: "Feel The Taste" Of Summer With Lipton Iced Tea

This summer Lipton wants you to "Feel the Taste" of summer, and they're giving me a prize pack to give away to help one of you do just that! The prize pack includes a variety of Lipton Tea & Honey iced tea mixes as well as some of Lipton's Ready to Drink teas.

Firehouse Subs: The Subs, The Foundation, And A Giveaway

If I didn't know any better, I would just walk by Firehouse Subs thinking it's just another fast-food sandwich shop. But after having dinner with co-founder Robin Sorensen, I do know better. Firehouse Subs is a sandwich shop with values, community interest, and high-quality subs. Robin and his brother opened the first shop in Jacksonville, Florida, in 1994, and there are now more than 600 locations. During the dinner Robin shared Firehouse Subs' mission with us.

MorningStar Farms Mediterranean Chickpea Burgers And A Giveaway

Have you ever had any MorningStar Farms products? I used to eat the veggie bites for breakfast all the time. They were easy to make and kept me feeling full for hours. And I've also tried the veggie crumbles. Recently, I was invited to sample the new Mediterranean Chickpea Burger and was sent a gift card (to purchase the burgers), a Greek-inspired grilling apron, a chickpea cookbook, and a chickpea tote bag. I went in search of these new veggie burgers and found them in the freezer section at Hannaford. (They come in packages of four.)

Whole Grain Sampling Day Giveaway

Did you know that April 3 is Whole Grain Sampling Day? What is that, you ask? It's an opportunity for consumers everywhere to try more whole grains, as supermarkets, manufacturers, restaurants, and other foodservice outlets all pitch in to lower the barriers to sampling whole grains.

Whole Grain Sampling Day was created by Oldways and the Whole Grains Council to show consumers how delicious whole grains can be, to encourage chefs to make whole grains an everyday offering, and to give manufacturers a chance to tout their whole grain goods.

Giveaway: Merci Chocolates And Champagne Flutes

It's award season! We've seen the Grammys and the Oscars are coming up! To help you celebrate award season, I'm giving away a Joy of Thank You Red Carpet Kit from Merci chocolates. Merci chocolates are European chocolates that come in an array of flavors, from dark mousse to coffee and cream to hazelnut-almond. The chocolate is rich and smooth, and the flavors are interesting and fun. The kit includes a box of Merci chocolates, four champagne flutes, four popcorn containers, and a list of tips to help you share meaningful thank yous and toasts.

Giveaway: Sucré's King Cake And New Orleans Pecan Praline Coffee

Mardi Gras is just around the corner! And I have a king cake and some New Orleans' coffee to give away to help you celebrate! The king cake is traditionally associated with the beginning of Carnival Season, which starts on Twelfth Night and ends on Mardi Gras. There's usually a small plastic baby hidden inside the cake, and whoever finds it is supposed to have good fortune for the year.

Butterball Turkey Giveaway

I'm so excited that Butterball has again asked me to share my golden rules for Thanksgiving and offered me the opportunity to give away two $20 turkey gift checks this year. I know that these gift checks will make Thanksgiving easier for two of you, and I hope my Thanksgiving tips will be helpful to all of you.

To host a picture-perfect Thanksgiving:

First, do not take on more than you can handle. Many a dinner party has gone awry because the host or hostess tries to do too much. Think about what the most essential parts of Thanksgiving dinner are for you, and stick to those things. So for me that's turkey, gravy, mashed potatoes, brussels sprouts, and at least two desserts. And for me, that's a doable list to accomplish on Thanksgiving Day (and the day before). For anything beyond that list, I'm happy to ask for help. Someone else can bring a fruit salad, someone else can make soup or stuffing, someone else can contribute additional veggie dishes, and someone else can bake extra desserts.

Along those same lines, think about things guests can do to help or ways to keep them occupied, because chances are you'll still be cooking or putting the finishing touches on dishes when they arrive. Having wine and cheese and crackers or some light appetizers set out (or asking a guest who's notoriously early to bring those things) is a great idea. A football and some games out in the yard are good for enticing children to head outside and out from under foot.

To avoid day-of panic, if you have a frozen turkey, remember to thaw it (which can take days). And remember to get it in the oven early so you will have your oven available for other dishes later on.

Lastly, remember what the holiday is all about... giving thanks, spending time with family, enjoying a nice meal. Don't let stress get in the way of the important stuff.

Ok, so back to those turkey gift checks. I have two to give away and they are worth $20 each, good toward the purchase of a Butterball product and other grocery items to complete your holiday meal.

To enter to win a gift check, please leave a comment on this post letting me know one of your golden rules for a picture-perfect Thanksgiving. You have until 11:59 p.m. EST on November 5, 2012, to leave a comment. I'll notify the winners shortly after (please make sure I have some way to contact you or I will need to choose another winner).

Butterball also supplied me with a $20 turkey gift check and a $10 iTunes gift card to try out the Butterball Cookbook Plus App.

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Congratulations to Amanda and Christine! (I chose winners using Random Integer Generator. One of my initial winners did not respond within a week, so I had to choose a new winner.)

Pear And Roquefort Salad With Cranberry-Dijon Vinaigrette And A Giveaway

When the temperatures drop, we seem to turn to soups, stews, and comfort foods, but it's always good to have some lighter options too, like winter salads. For me, winter salads are not as easy as summer salads. I can't just fill a bag with fresh, ripe produce at the farmer's market, chop it all up, and toss it with some dressing. Winter salads require a bit more thought. To hold my attention, a winter salad needs to be colorful and flavorful and have various textures going on.

The concept for this winter salad started with a wedge of Roquefort blue cheese (sent to me by Ile de France) and some pears (sent to me by USA Pears). The timing of these two deliveries couldn't have been better, as I knew the pears and Roquefort would complement each other. I selected a Bosc pear from the assortment I received because I love its papery skin and honey-sweet flavor. And I thought that sweet flavor would prove the perfect contrast to the creamy, pungent Roquefort. Now I just needed to figure out what else would go with them and fit my need for a flavorful, colorful, textured salad.

Some toasted walnuts seemed obvious, caramelized onions would add a sweet-savory note, and bacon would pitch in a needed crunch and saltiness.

Flavor and texture resolved, my salad still needed a pop of color. So I whipped up a tangy cranberry-Dijon vinaigrette to top it off.

Pear And Roquefort Salad With Cranberry-Dijon Vinaigrette

Use as much or as little of each ingredient as you like to tailor your salad to you and your guests. This is merely a guide. I made myself a dinner-size salad and found a generous handful of greens, 2 tablespoons of walnuts, 1/2 a pear, 2 tablespoons onions, 1 slice of bacon, and 1/2 ounce of Roquefort to be satisfying.

Ingredients

Mesclun greens
Toasted walnuts
Thinly sliced Bosc pear
Caramelized onions
Cooked, crumbled bacon
Ile de France Roquefort blue cheese, crumbled or chopped
Cranberry-Dijon vinaigrette (recipe below)

Preparation

Divide mesclun greens among plates. Scatter walnuts over greens. Layer sliced pear over greens. Toss onions, bacon, and Roquefort on top. Drizzle cranberry-Dijon vinaigrette over each salad.

Cranberry-Dijon Vinaigrette (adapted from Food.com)
Makes about 3/4 cup to 1 cup dressing

Ingredients

1/2 cup fresh or frozen cranberries
2 tablespoons sugar
1/4 cup O Cabernet Vinegar
1/2 teaspoon Dijon mustard
2 tablespoons orange juice
1/3 cup extra-virgin olive oil
Salt and pepper

Preparation

Combine cranberries, sugar, and vinegar in a small saucepan and cook over medium heat, stirring and smashing cranberries occasionally, until cranberries start to pop, about 5 to 10 minutes.

Transfer cranberry mixture to bowl of food processor. Add mustard and orange juice, and process until smooth, about 30 seconds.

Slowly stream in oil while food processor is running.

Transfer dressing to small carafe or measuring cup, and season with salt and pepper to taste.

Dressing can be covered and stored in refrigerator for 1 week. (Recipe can easily be doubled.)

And now for the giveaway. Not only were the people at Ile de France kind enough to send me a wedge of their new Roquefort blue cheese to sample, but they're also giving 5 of you the opportunity to win a cheese basket!

To enter, just leave a comment telling me your favorite cheese or what you would do with a wedge of Roquefort. Would you make a Roquefort butter to flavor a steak? Would you simply top a piece of toast with the Roquefort and drizzle some honey on top? Would you make a winter salad like I did? Be sure to check out Ile de France's website for more ideas and for more information about Roquefort blue cheese.

You have until 11:59 p.m. EST on Wednesday, December 14, 2011, to enter. Good luck!

I've got another great winter salad using more Roquefort coming up!

Cherry-Cacao Nib Granola Plus A Coffee Giveaway

When I came home from the Boston Brunchers' Birthday Brunch a few weekends ago, I found a copy of Salty Sweets from Harvard Common Press in my goodie bag. I quickly flipped through it, and I thought it was a nice book with gorgeous pictures. None of the recipes really jumped out at me as being new or different though. It wasn't until I actually read through the book more carefully that I realized that the recipes use different types of salt (and salt is actually carefully considered), and that's what makes them unique.

Author Christie Matheson writes:

A few years ago I realized that the most satisfying and rewarding sweets are the ones that have something going on other than straight-up sweetness. Sweet is sweet, but it can be kind of one-dimensional. But when you add a salty element to said sweet--even if the result is not an overly salty flavor--the treat in question gets seriously amped up.

As one who loves salt, I can definitely see that. I looked through the recipes again, cognizant of the use of salt, and this time a recipe for granola with dried cherries and cacao nibs caught my eye. I thought about how mouthwatering the combination of tart cherries; intense, roasted cacao nibs; sweet, toasty oats; and salt would be, and I headed into the kitchen.

The recipe calls for fine sea salt, but I only had coarse sea salt, kosher salt, Hawaiian pink sea salt, and fleur de sel on hand. Since Matheson encourages experimenting with a variety of salts, I read through her salt descriptions and decided to sub in the fleur de sel.

I also had both cacao nibs and chocolate-covered cacao nibs in the house and thought the granola would be a little more decadent if I swapped in the chocolate-covered nibs.

Chocolate-Covered Cacao Nib And Dried Cherry Granola (adapted from Salty Sweets)

Ingredients

1/2 cup honey
1/2 cup maple syrup
1/4 cup packed light brown sugar
3 tablespoons unsalted butter
1 teaspoon vanilla extract
4 cups old-fashioned oats
1 teaspoon fleur de sel
1 cup dried cherries
1/2 cup chocolate-covered cacao nibs

Preparation

Preheat oven to 325 degrees. Line a rimmed baking sheet with parchment paper.

Combine the honey, maple syrup, brown sugar, butter, and vanilla in a medium-size saucepan.

Bring to a boil over medium heat, and then reduce heat and simmer for 5 minutes, stirring often.

Mix the oats and salt in a large bowl.

Pour the hot honey mixture over the oat mixture, stir to coat, and spread evenly on prepared baking sheet.

Bake for 15 minutes, stirring occasionally, and then stir in the cherries and bake for another 15 to 17 minutes, stirring occasionally, until golden brown.

Remove granola from oven and let cool completely.

Transfer granola to a container that has a lid, and stir in cacao nibs.

Granola can be stored in airtight container at room temperature for up to 2 weeks.

I've been starting my mornings with a piece of quinoa toast topped with avocado slices and a cup of coffee. Then I bring a small container of this granola to work with me and munch on it for my mid-morning snack. It's nice and filling and holds me over until the tastings start at work.

And speaking of coffee... I'm doing a coffee giveaway!

One of you can win a one-pound bag of Farmhouse Blend, a reusable travel mug, and coupons for two free hot or iced coffees from Cumberland Farms.

I know what you might be thinking, coffee from a convenience store?

Farmhouse Blend has just the right blend of 100% Arabica beans, giving it a wonderful blend of aroma, body, and flavor. And it’s just $0.99 for any size, iced or hot, at any time, so quality coffee doesn't have to be a “splurge.”

And for those who don't win but still want to try Farmhouse Blend, Cumberland Farms is hosting Free Coffee Fridays on November 11, 18, and 25 at all Cumberland Farms locations, while supplies last.

Cumberland Farms has been a family-owned and operated New England business since 1939.

To enter to win, please leave a comment about your morning coffee and eating habits.

For a second entry, follow @cumberlandfarms and tweet "I want to win Farmhouse Blend from @deliciousdish and @cumberlandfarms" and leave a separate comment letting me know you tweeted.

You have until Sunday, November 6, 2011, at 11:59 pm EST to enter. Good luck!

Athenos Feta Recipe And Giveaway

For the most part, I've always been considered a "good kid." I've gotten good grades. I've made smart choices. And I turned out all right. But everyone does something wrong at some time, right? I tried to think back over the years to times when someone might have disapproved of something I've done. Besides when I wrote my name in my closet and blamed it on the former homeowners when I was about three years old, I couldn't really come up with much. (Clearly, I have a selective memory.)

But then I realized there is one thing I do that my dad has always rolled his eyes about over the years: spend money. When I was in 3rd grade until I started 8th grade, I had a paper route, and at least once a week, I'd stop at the corner store to buy some candy or a Popsicle on the way home. Whenever my dad found out about this, he would start waving, and then say "I'm Megan, waving to everyone driving by, wishing I had saved my money so I could buy a car." (I actually did save enough to put a lot of money down on a car because my dad helped me invest my meager newspaper route earnings in stocks. He completely lost me, though, whenever he would pull out the paper and try to show me what all the pluses and minuses in the market section meant.)

I still like to indulge here and there, as is evident from this blog, and I admit I don't always stop to think about how much I'm spending, mostly when it comes to groceries. (I guess it all started with the freedom to shop at that little corner store.) My parents always clipped coupons and checked the flyers for sales (I even helped sort the coupons), but now I just go to the store and pick up whatever I decide I want to make during a particular week.

My dad certainly wouldn't approve. He's very into value and low cost (and there's nothing wrong with that). While I know he disapproves of my spending more for something I can get for less, it's not going to stop me from buying what I want. One of my favorite things to do is wander around Whole Foods*, picking up things that catch my eye to incorporate into meals, especially fancy cheeses and spreads or new products I've never tried before.

Why do I bring this up? Well, because Athenos now has a new spokeswoman: Yiayia. Yiayia is the quintessential Greek grandmother and the queen of disapproval. She doesn’t approve of much and doesn’t completely embrace certain aspects of modern culture -- but she does approve of Athenos, because Athenos products are made the traditional Greek way, simply and with respect for ingredients.

Do you have a Yiayia in your life? Share your own story of disapproval in the comments for a chance to win:

• My favorite recipe using Athenos Feta
• Serving platter and serving utensils
• 5 FREE coupons for Athenos Feta
• $50 Whole Foods gift card (so you can splurge a little too!)

And speaking of my favorite recipe using Athenos Feta -- I could never choose just one, but below is one of my recent favorites. I like to think of it as a Mexican, Greek, and Italian ode to summer.

Feta, Orzo, And Summer Veggies
Makes 2 to 4 servings

Ingredients

1/2 cup orzo
1 teaspoon olive oil
2 slices bacon
1 ear of corn, kernels scraped off and reserved
2 scallions, thinly sliced
1 tomato, cored, seeded, and diced
2 teaspoons lemon juice
Salt and pepper
1/2 avocado, diced
2 ounces Athenos Basil & Tomato Feta, diced

Preparation

Put a pot of salted water on to boil for the orzo.

Make sure all ingredients are prepped as described above.

Once water is boiling, cook orzo according to package instructions. Drain, return to pot, and toss with olive oil.

Cook bacon in medium skillet over medium heat, turning every 1 to 2 minutes, until crisp. Transfer to paper towel-lined plate. When cool enough to handle, crumble and set aside.

Add corn and scallions to skillet with bacon grease, and sauté over medium heat, stirring frequently, until corn is golden brown in spots, about 2 to 3 minutes. (If there's not much bacon grease in the pan, feel free to add a splash of olive oil.)

Remove pan from heat, and stir in tomatoes, orzo, and lemon juice.

Season with salt and pepper.

Divide orzo mixture among plates, and top with avocado, bacon, and feta.

Serve.

I love this recipe because it incorporates so many of my favorite foods, but it can also be easily tailored to your tastes too. Don't like scallions? Use onions. Not in the mood for avocado? Leave it out. Not a meat eater? Skip the bacon, and just use butter or olive oil for sautéing. Had too much Athenos Basil & Tomato Feta lately? Use plain or Lemon, Garlic & Oregano instead. There are definitely endless possibilities.

You have until September 19, 2011, at 11:59 p.m. EST to comment on this post with your story of disapproval for a chance to win the prizes described above.

*Whole Foods does not carry Athenos Feta. I always buy it at my local Stop & Shop, but I like to splurge on other things at Whole Foods.

Kraft Foods is providing the prizes for this program at no cost to me.  This program is not administered or sponsored by Kraft Foods or its affiliates, but solely by Megan Chromik of Delicious Dishings.

I have partnered with Athenos for a sponsored post and giveaway. However, my opinions are entirely my own and I have not been paid to publish positive comments toward Athenos products.

Update: I used Random.org to select a random winner, and the winner is A Boston Food Diary. Congratulations! Thank you all for entering!

Eversave Ice Cream Social Plus A Giveaway

After all these dark, rainy days, I know we're all feeling a little gray and dreary and we're wondering if the sun is ever planning to show its face again. It can be hard to get out of a slump like this, but Eversave is here to help! Start thinking about summer weather and sunnier days with Eversave's Ice Cream Social. Eversave is featuring ice cream- and gelato-focused deals sure to brighten your day! Spend $5 and get $10 worth of ice cream, gelato, and more at these participating shops: Twist and Shake, Angelato, and Dolce Freddo.

In celebration of the Ice Cream Social, the team at Eversave surveyed more than 900 people to find out their “ice cream personalities.” Here's what they found:

• 34% consider themselves "chunky monkeys" and prefer ice cream mixed with treats like chocolate chips, cookie dough, and fruit. 
• 26% are "top-a-holics" wanting all the syrup, sprinkles, and whipped cream they can get. 
• 32% said they were "naked eaters" -- eating their ice cream without any toppings.

What kind of ice cream personality do you have? I think I'm a chunky monkey top-a-holic!

Join in the fun of Eversave’s Ice Cream Social by entering my giveaway!

One lucky winner will win a Save at Dolce Freddo in Newburyport, Mass., plus $5 in Save Rewards to use on an Eversave daily deal of their choice! Newburyport is such a cute town and definitely a fun place to plan a road trip to this summer. I'm already planning several trips up that way.

To enter the giveaway:

1. Sign up for Eversave.
2. “Like” Eversave on Facebook. 
3. Follow Eversave on Twitter.
4. And then add a comment below, and let me know what you love most about ice cream!

For an optional bonus entry, tweet "I want to win a free ice cream Save from @EversaveBOS and @DeliciousDish!" and then leave a separate comment here letting me know you tweeted.

You have until 11:59 p.m. EST on Sunday, May 22, 2011, to enter.

I will announce the winner on Monday, May 23.

P.S. Eversave will be running fun contests on Facebook and Twitter today, so check in often for more scooper-duper fun!

Update: I chose a winner using Random Integer Generator, and the winner is... Darcie! Congratulations, Darcie!

Olivia's Organics Giveaway Winner And Some Salad Ideas

Thank you all for telling me about what kind of salad you would make with Olivia's Organics. I loved reading all of your ideas and hearing how much you love Olivia's greens.

The winner of the Olivia's Organics giveaway is newlywed, who said:

"I haven't tried the herb salad mix yet. I'd love to add some new potatoes, some hard-boiled eggs, some blanched green beans, and my favorite homemade buttermilk dill salad dressing. On a side note...my mother-in-law eats Olivia's salads ALL the time, and I use the containers to do all sorts of things with my pre-K class. We plant in them, do art projects, you name it!"

Congratulations, newlywed! (Please send me your mailing address.)

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Need some more salad ideas?

Summer Arugula Salad

Roasted Beet Salad With Walnut Vinaigrette

Spinach Salad With Honey Vinaigrette

Zuni Roast Chicken With Bread Salad

Spiced Pumpkin, Lentil, And Goat Cheese Salad

Arugula And Fennel Salad With POM-Orange Vinaigrette

Olivia's Organics: Dinner Salads And A Giveaway

Olivia's Organics just sent me some free salad coupons, which I was more than happy to start using right away. You see, I buy Olivia's Organics products all the time anyways, so the coupons are just an added bonus.

I really think it was the adorable design and packaging that first drew me to Olivia's Organics. And then once I tried the first package of greens, I wanted to check out another and another. I'm completely hooked now. I've always found the greens to be super fresh, and they're already washed so that makes putting together a salad so much quicker and easier. The greens are all natural and pesticide free, plus Olivia's sends a percentage of its proceeds to the Olivia's Organics Charitable Foundation, so you can really feel good about what you're eating.

My favorites are the Baby Arugula, the Herb Salad, and the Spring Mix. I'm waiting for the Crunch Bunch line to become available in my area!

Right now Olivia's is actually holding a contest where you can submit your best salad recipe for a chance to win a $500 gift card to Williams-Sonoma and have your recipe featured on their site. I'm submitting the salad I'm sharing with you today because it's so full of summer produce and flavors. I hope you're thinking about entering too!

Whenever I make a salad like this, I cut up whole peppers and onions and such and just use as much as I want that night and save the rest for the next night or lunch the next day. The measurements below are not exact. You know how much you like, so top your salad your way! And feel free to sub in other veggies and stuff.

The basil dressing really makes this salad, so give it a try!

Summer Arugula Salad

Ingredients

Handful of Olivia's Organics Baby Arugula
1/3 cup diced yellow and orange peppers
2 tablespoons diced red onion
1/3 cup cucumber chunks
Corn kernels, shaved from one ear of corn (I used whiteout corn)
As many heirloom tomato chunks and slices as you dare
1/2 grilled chicken breast, cubed
3 slices of bacon, cooked and crumbled
Your favorite cheese (I tried ricotta salata and cut it in small, thin squares)
Basil dressing (recipe below)

Preparation

Layer all ingredients except the dressing on a large dinner plate. Drizzle the dressing over everything, toss, and enjoy!

Basil dressing (from Bon Appetit)

Mix 3 tablespoons champagne vinegar with 1 minced garlic clove in a small bowl. Whisk in 1/4 cup extra-virgin olive oil and 1/4 cup finely chopped fresh basil. Season with salt and pepper.

I made this salad for myself and made Jeff a simpler salad with the Spring Mix.

I started our salads the same way -- by grilling three chicken breasts and recrisping some leftover bacon from breakfast.

I figured I would have plenty of veggies in my salad, so I'd only need half a chicken breast, and Jeff would need a whole one. Then we'd have one and a half grilled chicken breasts leftover to make salad preparations go more quickly the next night. It's always nice to get ahead.

With the main protein ready to go, here's how our salads progressed.

His

Hers

Would you like to win some Olivia's Organics salad coupons (totaling about $35 worth of free greens)?

Just leave a comment letting me know which greens you'd want to try and what you'd add to them to make your favorite salad.

Please note: Olivia's is only available on the East Coast. Check this list to see where Olivia's Organics products are available.

You have until Sunday, August 8, at 11:59 p.m. EST to leave your comment.

Make sure you leave an email address where I can reach you if you don't automatically link back to your blog and contact info.