Ms. Bear’s Kitchen: DIY chopped salad

Hello to Melissa’s blog readers! We have a winning recipe today…we all liked it the best of anything so far! Of course, there is yet another funny story to go along with this one. Weird things are always happening to us!

I decided that I had enjoyed my NYC chopped salad so much that I would make something similar for this week’s Ms. Bear’s Kitchen. So, Janelle and I set out for our afternoon jaunt to the Y and it was a beautiful, sunny day. We came out and went to the grocery store. When we were in the store, I heard a funny sound that sounded like rain. I knew it was sunny when we went in, so, being such an optimist, I told myself that they must have turned on the fans or something. Not! I was soooo wet when I finally got in the car. After unloading all the groceries, I shook myself off and water sprayed off me into the radio. Now the radio doesn’t work!!! It was quite funny!

Anyway, here is the recipe for chopped salad!

*1 bag Romaine lettuce
*1 can corn — drained
*1 can black beans — drained
*Assorted chopped veggies…whatever you like. I used green pepper, cucumbers, onions and Roma tomatoes
*1 can rotel lime and cilantro tomatoes
*Chicken breast/cheese/olives/Parmesan

It was so easy. I just put the lettuce into a big bowl, chopped all the veggies, added the corn and beans (just add as many as you think you want) and anything else you want. I used the rotel tomatoes as my dressing…leaving the liquid on them. Spicy! Melissa just used regular dressing, as she is wimpy about spicy food (sorry, Melissa, but you know it’s true!).

Mix everything up and serve with some fruit and bread for a great dinner! And for dessert, I made a delicious lemon blueberry cake. Here’s what you’ll need…

*1/3 cup melted butter
*1 cup sugar
*3 tablespoons lemon juice
*2 eggs
*1 1/2 cups all-purpose flour
*1 teaspoon baking powder
*1 teaspoon salt
*1/2 cup milk
*2 tablespoons grated lemon zest
*1/2 cup chopped walnuts optional
*1 cup fresh or frozen blueberries

And to make the most delicious glaze EVER…

*2 tablespoons lemon juice
*1 tablespoon butter melted
*1 cup confectioners sugar

In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in lemon zest, nuts, and blueberries. Pour batter into greased loaf pan. Bake at 350 for 60 to 70 minutes. Combine all ingredients mix well. Drizzle over bread.

Until next time, readers…..go do some cooking!!!!!