Salad: cucumber, chickpea, bacon, craisin, dill, lemon juice, sour cream, feta, salt, pinch of red pepper flakes.
I think this needed some sunflower seeds.
Cost per person $4.40
I honestly can’t decide if this is genius or madness. Other than the missing sunflower seeds, how was it?
I’d up the bacon next time. I made it without the craisins but found that it needed some kind of bite other than the lemon so I added them.
Once my wife said sunflower seeds it was immediately evident that they would offer the right tooth and flavor to complement everything else.
Install it was good. But I can see how it would be better. I could even see a vegetarian version that uses sun dried tomatoes instead of bacon.
You can double down on the chaos and add diced green apple to it.
I’m sure it tasted amazing, sounds super refreshing!
Apple was definitely discussed. But we decided it would be better as apple instead of cucumber. Not apple and cucumber.
But why
Insufficient data available to determine the nature of your question. Why what, exactly?
Sorry I was being mean. To me it reads like a lot of ingredients that have nothing to do with each other. Cultural difference I guess.
This is basically a regular variety of Greek salad except it has bacon on it and it uses sour cream instead of yogurt. The craisins were definitely outside of the norm but the rest of it adds up.
Yes indeedy to the sunflower seeds, altho I’d recommend toasting them in the air-fryer first to maximise crunchiness.
I also love the ‘tzatziki sauce’ angle with the cuke, dill and sour cream (plus feta, kinda), and what I’ve found personally is that unflavored Greek yogurt is an adequate sub if you can train your palate on it over time a little bit. I.e., much less kcals, and loads of gut probiotics.
Cool idea, in any case. And now I can’t remember if “craisins” are meant as dried cherries or dried cranberries. I’ve had both, so…
I debated yogurt vs sour cream. The recipe I based this on used sour cream instead of yogurt and I figured it was with a try since it’s more “cooling” than yogurt. But it also had cheddar instead of feta. That was too far for me.
Craisins are cranberries. I had made the whole thing and was ready to plate but after taking a taste it needed some sweetness, but not too much. Craisins to the rescue.
It felt really weird adding craisins to, as you pointed out, what is basically a ‘tzatziki sauce’ in a meal format. And adding them to something with bacon has me fighting myself too. But I knew logically it would work despite my instinct saying “Noooo!”
Sour cream has the probiotics too. Sour cream and yogurt are incredibly close. Not even cousins. Brothers. One fermented hot. The other cold. They even share some of the same microbes.
Not even cousins. Brothers. One fermented hot. The other cold.
TIL!
Dang, so how did you learn about that, anyway?But I knew logically it would work despite my instinct saying “Noooo!”
I can’t imagine a life lived as a curious person not pushing Mister Envelope. All hail the curious, daggit.
Oh btw, do they have turmeric root in your area? They started featuring it at my local super, and I gotta tell you that it’s wildly, unexpectedly delicious! Just crunch on the root if one likes as a simple snack (much less forgiving then garlic & ginger), or throw it in whatever. I find it a million times tastier than nasty, dried turmeric, but I think I kinda figured that one out by trial & error.
That is, I was wanting to save some root for later, so decided to dehydrate via my AF. What I discovered is that the simple removing of water (and low heat perhaps?) made it taste worse and worse along the way.
As Dick Proenneke (“Alone in the Wilderness”) might have said, sometimes it takes an old fool to discover these things. :D
How: I’ve made yogurt, sour cream and cream cheese before. I had to go about an hour out but I would have access to turmeric root. I know what basically goes from spicy carrot to nasty mud as it dries out. But then you grind it up and it’s a whole different kind of magic
