Tuesday, October 2, 2012

Steak Dinner and Kale Salad

I was attempting to make an Uzbek salad that requires only tomato and and onion but I decided it needed some green so I created a new salad. This is what I did:

Half an onion sliced into VERY thin rings, as thin as you can slice them.
Half a tomato also thinly sliced into circles. Garden tomatoes are preferred but unfortunately this is not this season for tomatoes, in the fall maybe just skip the tomatoes.
A handful of cut up kale leaves
Fresh dill and parsley to taste
Tablespoon of red wine vinegar
dash of salt, pepper, cayenne pepper
Teaspoon of sour cream on top



Sorry that I don't have pictures of the completed salad. Maybe the next time I make it I will add a picture. We were having a late dinner. The commissary had marinated steaks for only 2 for $6 so my husband and I had steak with this salad and slices of orange. It was a perfect dinner for the two of us. The kids had pizza before gymnastics with mozzarella cheese sticks that made my toddler sick. Apparently my baby has trouble digesting dairy.

We had no trouble with this salad. It was a delicious way to eat kale and especially enjoyable with meat like steak or kebab. It was a great adaption of a Central Asian salad called Achik chuk chuk for western tastes.

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