One Salad Two Ways

Summer time is salad weather.  As the temperatures start to soar, we cool down by eating a lot more salads.  Sometimes we eat them as a main dish and other times we eat them as a side dish.   Either way, there are usually a lot of cool, fresh vegetables involved, making them both healthy and delicious.

The other day, I made my green bean Caesar salad, which is always a winner, no matter what.  It is cool, refreshing and full of flavor, not to mention very colorful.  Cool Green Bean Caesar Salad


There were plenty of leftovers, and I could have easily served it the exact same way and we would have been very happy with it.  But where’s the fun in that?  So I took the basics, and just added a few extra ingredients and changed it up a bit to make it something entirely different.

I had some leftover dressing for the salad that I mixed with some Miracle Whip, then I cooked up some bacon and pasta to turn this into the pasta salad we enjoyed as part of our 4th of July feast.  Our 4th of July Feast


I started with one salad and we enjoyed it two completely different ways.  I love it when I can changes things around like this.  It makes things so much more interesting and fun.  🙂

Stay safe and stay well Everyone.  ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

8 thoughts on “One Salad Two Ways”

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