The clear container holding 1/2 can of garbanzos kept catching my attention the last couple days. Hmmm, how to use them. . . This morning I decided those would go into a crunchy, bright salad.
To the garbanzos I added 1/2 can of leftover water chestnuts, from our Thanksgiving bean casserole, chopped up 1/4 green pepper and a celery heart. Seasoning was a little garlic salt, 1t good curry powder and a shake of my black + cayenne pepper blend. To hold it together I used about 1/3c each real mayonnaise and sour cream. Then it needed more fresh green color and flavor so I added about 10oz. frozen peas. After that's mixed together, top with homemade bacon crumbles. This went together quickly while I was working on the day 2 procedure for my Thanksgiving turkey, turmeric-oregano bone broth. Mmmm. . .Lin
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