Green Stockings Craft & Design

June 27, 2016

I Win Salad or The Southside BBQ Salad Recipe

Filed under: Food — Tags: , , , , , , — GreenStockings Craft & Creative Events @ 9:22 PM

So, my spouse has known forever that I am a salad genius. Most of my salads start with the everyday quest for a dinner for that evening, and most of the time, they end as good meals that we enjoy.

But sometimes they’re spectacular.  And that’s when I know I have to share a recipe with you all. 

Part of the perfect salad is the balace of tastes and textures.  Crisp, firm, crunchy, bursting with salty and spicy and zingy and the perfect touch of sweet, this one just nails it. 

A tribute to my mother’s recipe the Eastside Chicken Salad which inspired some of the ingredients, may I present, the Southside BBQ Salad.

image

A dinner-sized salad for 4 people

Meatballs

2lbs medium ground beef
1 egg
1 large handful mixed greens, finely chopped
2 small sweet potatoes, cooked* and mashed with 2 tbsps butter
1 medium onion, minced
2 tsps curry powder
1/2 tsp allspice
a very generous sprinkle of salt and pepper

Mash all ingredients with a fork in a large bowl, hand roll into golf ball sized meatballs, lightly coat with coconut oil and place on a plate or tray, and refrigerate (if possible) up to 4 hours for meatballs which hold together well on the BBQ.

BBQ meatballs on a BBQing tray, and cook until firm throughout.

Meatball Sauce
3/4 cup buffalo sauce**

Pour warmed sauce over cooked meatballs, and stir gently with a spatula to coat.  Place on top of prepared salad plates.

Salad for 4

1 box mixed greens, (2 handfuls per plates)
2 tomates, cut into thin wedges
1/2 a Spanish onion, halved and very thinly sliced
1/2 head cauliflower, cut into small-medium florets and steamed until soft but firm
2 cups red grapes, halved
1/2lb Spanish peanuts

Prepare salad plates by laying out ingredients in the order listed above.  Serve with warm meatballs on top.  Perfect!

*we cook out sweet potatoes in the microwave: pierce with a fork and cook on high for 5 minutes and then turn. Cook in additional 2 minute intervals until the sweet potatoes are soft all the way through.  Slice open and scoop out the flesh and then mash with a fork.

**you can use commercial buffalo sauce, or make your own with a recipe like this one: http://primalbitesblog.com/2013/07/26/paleo-buffalo-wings/

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1 Comment »

  1. Looks really great!

    Comment by Izzie's Kitchen — June 27, 2016 @ 10:24 PM


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