Today I wanted a healthy, quick lunch. I also wanted to only use what I had on hand so I didn’t have to run to the store. My garden is starting to come in, so I always have fresh salad greens and herbs. I keep canned salmon on hand, so salad topped with salmon cakes seemed to be right up my alley.
I used to work at an Irish Pub and really learned to love corned beef. I have some family favorites that we use for St. Patrick’s Day. While I have shared them separately on the blog previously, I thought I’d put them together for an easy St. Patty’s Day post. Enjoy!
This is the basis of both of the following recipes. It’s for a perfect corned beef. You’ll find the recipe here.
Remember the post on how to make corned beef that’s perfect every time? I promised you at the end of that one to show you how to make reuben Salad. I was messing around with leftovers and realized this was a wonderful, lower carb option! Plus, it travels better than a reuben! I began by making croutons out of leftover Rye bread.
My husband and I went on a date to the Cheesecake Factory because we had a gift card. I was wild and ordered something I would never normally order, a kale salad. I like to stick with what I know when I’m paying a ton for it! But since a gift card feels like free money, I thought I’d live on the wild side. I have to say that I should be wild and crazy more often because I cannot believe how delicious that salad was! It had kale, apples, marcona almonds, green beans and cranberries. As soon as I got home, I knew I needed to recreate it. You can see from the pictures that I completely forgot about the last two items. But I didn’t even miss them. The almonds are salty, the apples are sweet, the dressing is cheesy and garlicky, everything is crunchy. Seriously heaven. You need to try it!!! Continue reading