A cabbage and cucumber salad from the NYT that I augmented with leftover grilled chicken to boost it up a bit (an excellent choice if I do say so myself). We also had some leftover pita with a spicy tahini sauce that I had leftover from a weekday lunch project (warm carrot and barley salad from the NTY: make it again! Use more carrots!). The salad was pretty much a slaw with Vietnamese flavors but I am not complaining.
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