It’s a jumble not a salad – what?

Yep, I like to call any salad that is less than 25% lettuce and has 75% “stuff” a jumble. I just think it better describes the dish and also it sounds more filling than a salad, right? The beauty of creating jumbles for meals is they can be vegetable or protein centric or a combination of both like the one below. Here is a recipe for Southwest Shrimp Jumble, a tasty salad for those days when the weather starts to heat up…….

I like to combine both raw, grilled and roasted vegetables into a jumble with a protein, in this case shrimp. You could use chicken in this same recipe of vary the vegetables. Sometimes a jumble is a great way to clean out the frig or use leftovers.

Southwest Shrimp Jumble                                                                 4 servings

Shrimp, peeled, deveined                               1 lb.

Olive Oil                                                          1 T

Chili powder                                                    1 T

Lettuce, spring mix                                         1 C

Cucumber, peeled & sliced                             ½ C

Grape tomatoes, halved                                 1 C

Grilled Asparagus, cut into 1/3’s                   ½ lb.

Golden Beet Slices, peeled & roasted                       1 C

Orange* slices, quartered                              1 orange

Carrots, grilled, sliced                                     1 C

Red onion, sliced                                            ½ C

Avocado, chunks                                             1 Whole avocado

Salt & Pepper                                                  To Taste

Dressing

Lime juice                   2 T

Honey                          1 T

Dijon Mustard             1 T

Rice Vinegar               3 T

Avocado Oil                 ¼ C

Procedures:

1.     Toss the shrimp in oil, and then season with chili powder

2.     Place on a medium –hot grill and cook until done – turn once, remove and cool

3.     In a large bowl place the Spring mix, cucumber, grape tomatoes, grilled asparagus pieces, beet slices, orange slices, carrot slices, red onion, and avocado

4.     Season with salt and pepper and toss well

5.     Add the cooled shrimp, toss again

6.     In a separate bowl make the dressing by adding the lime juice, honey, Dijon and rice vinegar. Drizzle in the avocado oil and whisk to emulsify

7.     Add enough dressing to the jumble bowl and toss well – DO NOT OVER DRESS

8.     Check and adjust seasoning – serve

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Crock Pot Greens recipe

Crock Pot Greens

Bacon, diced                                                               2 strips

Onion, sliced                                                               1 large onion

Garlic, sliced                                                               6 cloves

Greens*, your choice, cut into ½ inch pieces             16 cups

Red chili flakes                                                           1 tsp

Sugar                                                                           1 TBSP

Kosher Salt                                                                  2 TBSP

Black Pepper                                                               2 TSP

Chicken or Vegetable Stock                                        1 quart

Water                                                                          2 cups

1.     In a sauté pan over medium high heat cook the bacon until half done, then add the onion and garlic. Cook until the onions are tender and lightly browned

2.     Triple was the greens and chop them into ½ inch pieces, place in large crock pot

3.     Add the cooked bacon-onion mixture to the top of the greens

4.     Add the chili flakes, sugar, salt and pepper to the greens

5.     Add the stock and water, cover

6.     Cook on low for 8 hours (I have cooked these over night and it works great)

7.     Adjust seasoning if needed before serving

8.     Serve with your favorite entrée and little pepper vinegar

*Greens – I like collards, turnip, mustard or kale – use one variety or mix and match for great flavors. I use Collard and kale since that what I had left in the garden

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