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RT’s Midnight Madness Salmon Salad
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the muse of culinary arts recently whispered a few words in RT’s ear as he was perusing the offerings at Walmart, and, late that evening, RT was able to take advantage of her kind suggestions. here is the meal he produced in ten or so minutes:
Salmon and Artichoke Heart Salad w/ Blueberries
1 can pink Alaska salmon (red salmon might be better)
1 jar Reese’s sliced artichoke hearts
1 can Reese’s sliced water chestnuts
1 large box blueberries
garlic salt and curry powder
head of romaine lettuce
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In a soup bowl combine three or four forkfuls of the salmon, five or six chestnut slices, and three or four artichoke heart slices. (You’ll notice that Chef RT is not into precise measurements.) Microwave for 30 seconds. Remove bowl from microwave and add two or three leaves of romaine lettuce. Add virgin olive oil, curry powder, and garlic powder to taste. Cover with a couple of spoonfuls of blueberries. Serves one.
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well, the romaine lettuce is green, so RT will wish everyone, Happy St. Pat’s Day!
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Photo: Processing salmon fish meat; U.S. Fish and Wildlife Service. WikiCmns; Public Domain.
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Toasted Coconut Banana Tres Leches Cake
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wow, does this sound good!! RT
(reposted from The Crazy Mom Cook)
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