amazing salad.

this salad is huge, and i'm currently going over in my head the quantities i used in making it... but really, this is reassuring me that it really isn't any more than any other dinner... just perhaps the fact that the bread is IN it and there are a lot of veggies to make it seem like more than it is.

this was loosely based on a recipe i found online for roast beef salad (i was searching because i wanted to use up more of the roast beef before it goes bad... although i still have way too much so i may try freezing a couple servings worth), but i modified it so much that i will now call it rebecca's roast beef panzanella.

instructions: mix together (all measurements approximate):

• 1 T plain greek yogurt
• 1 T light mayo
• 1 T olive oil
• 1-2 T cider vinegar
• 1/2 to 1 tsp horseradish
• sea salt, ground pepper
  
• 1 vine-ripe tomato, diced
• 1/3 large orange bell pepper
• 1/4 red onion, in thin strips
• 1 scallion, sliced thinly
• roughly 2 oz. la farm bread or any good country/sourdough (once i saw this* at whole foods i knew i had no other choice), cut into thick cubes (day old is fine)
• 2.5 oz. roast beef, cut into pieces

stir, cover, and put in fridge for at least 30 minutes. then toss with mixed greens (i used mixed herb salad greens - the mix has cilantro, parsley, and dill in it - perfect for this recipe - otherwise you might want to add a fresh herb or 2) and top with shaved parm and some extra ground pepper.

beautiful!

probably around the same as my usual dinners, but perhaps an extra veggie
** 2 starch, 3 protein, 3 veg, 2 other **

* from the la farm website - a light sourdough made with a combination of whole wheat flours in the old world three day process

wow i started this post at 8:15 and it's now 8:45... this dinner is taking me a long time to finish!