Saturday eats

Y'all...our AC went out this morning.  The HVAC repairman came out and said that the motor on the unit is dead.  We need either a new unit or a new motor.  They are gonna call us back on Monday.

Now, since it' only early May, it's not as hot as it could be--like, not July--but it's pretty warm and I don't want to turn the oven on because it will only make it warmer.  So today we are eating a chopped salad, the recipe for which I got on the Etsy food blog.

Here's the link to their post: http://www.etsy.com/blog/en/2012/chopped-salad/?ref=fp_blog_title

And here's the recipe for those of you who are too lazy to click over, or are Etsy-averse.

Chopped Salad
Yield: 6 servings

4 cups chopped romaine lettuce
3 cups chopped radicchio
15 ounce can chickpeas, drained and rinsed
1/2 cup sunflower seeds
4 ounces assorted cured meat, sliced (such as mortadella, salami, pastrami, prosciutto)
1/4 cup chopped, fresh dill

Dressing:
1/4 cup olive oil
2 tablespoons red wine vinegar
3 tablespoons strained, Greek yogurt
1.5 teaspoons sweet paprika
1/4 teaspoon sea salt
Cracked black pepper

Garnish:
Feta cheese, crumbled
Handful of olives, chopped
Marinated piquillo peppers, thinly sliced

First, prepare the dressing. With a fork, whisk together the olive oil, red wine vinegar, yogurt, paprika and salt. Add cracked black pepper to taste.

Next, compose the salad. In a large mixing bowl, gently toss the romaine lettuce, radicchio, chickpeas, sunflower seeds, assorted meats and dill with the dressing.

Divide salad evenly among bowls and top with feta, olives and piquillo peppers, or serve family style with the garnishes in separate bowls on the side. Best served immediately.

OMG it is amazingly delicious.  Plus since there are proteins and lots of different flavors in there, it doesn't feel boring or that "ok, had my salad course, now where is the meal?" feeling that I sometimes get when eating a salad for dinner.  

Yum yum yum!!!

(No pics today--the lack of AC has caused me to wilt.)