Salad.
Fresh cucumber, sliced when salad is made.
Fresh bell peppers (red, yellow, green), sliced a couple of days ago (takes two-three days to use them up).
Fresh tomato, sliced when salad is made.
Pre-cut lettuce mix (iceberg + red cabbage + carrots + something else). I buy a bag, it lasts a couple of days.
Steak, left over from my Friday grilling. Generally about 8 ounces.
Slice up the cucumber, lay slices in circular pattern near edge of plate. Season with black pepper to taste. Slice bell pepper sections into thin strips, scatter over cucumbers, season to taste. Grab handful of bagged lettuce mix, sprinkle over peppers & cucumber, season to taste (and if you're getting the impression that there's more than a dusting of black pepper here, you're right). Slice tomato into sections, cut sections in half (total half-sections = 16), spread over everything else, season to taste (
). Slice steak into thin strips, spread over everything else.
Munch out.
If you don't want a "dry" salad, apply dressing as desired (when using dressing, I usually employ a small dish on the side, as this reduces the "messy" factor and keeps oil spots off my shirt).
I have this salad at least three days a week, usually four (I'm actually kind of infamous as "the guy who's always making those tasty salads"). Fridays we bring in steaks and fire up the grill. (That's where I get my "Friday grill" steaks for salad the next week.)
Occasionally I will substitute cheese for the steak (or ham if there's some floating around at home). I don't mix meat and cheese on the salad, as they just don't seem to digest as well together. Funny, 'cuz I can eat any amount of meat and cheese
separately, just not together. (I used to eat cheeseburgers, but pretty much not any more -- hamburger? yes; slab of cheese separately? absolutely -- just because
together they seem to induce digestive ick.)
