I have been morphed into cooking more and thus, meal-prepping. Meal-prepping is WORK! Additional work I didn’t want. Yet, it’s proving to be quite positive for my budget and energy levels. The downside, frequently washing dishes since I am cooking every other day. I DETEST WASHING DISHES! It is THEE worst chore, in my opinion. 🙁
Anyhoo – lost with what to eat and needing something quick to prepare, I stared into my full refrigerator as if it was bare. Packed with uncooked food needing to be paired in some fashion, nothing came to mind. My taste buds did not help by lacking cravings at the time. What to do? What to do? Because all of my meats/fish were still frozen, a salad was my only option.
I pulled out the spinach, beet noodles, mushrooms, shredded cheddar cheese, Italian dressing, and shredded carrots. However, after I grabbed the shredded carrots, I saw the fresh asparagus in the plastic produce-section bag. Oops! Forgot I had asparagus. My mind is now wandering with options.
I switched up the newly created recipe; spinach, beet noodles, mushrooms, asparagus, and blue cheese crumbles with dressing to be determined. Then it hit me. I have to cook the asparagus. Hmmm. I instantly remembered having a restaurant salad a few weeks back. The menu called it a “Warm Chopped Salad.” I revised my revision. 😀
Since I have to cook the asparagus, might as well cook the beet noodles and mushrooms, even though they are healthier in raw form. I was trying something new. Thus, I tried my hand at a warm chopped salad without a leafy green and it turned out pretty damn delicious! 😉 I’m so proud of my first warm chopped salad, I’ve decided to share the recipe! GOOD EATING!! 🙂
Ingredients:
- Chopped Asparagus
- Beet Noodles
- white Mushrooms
- seasoning salt to taste
- black pepper to taste
- 3 pats of butter
- 2 sprinkles of sugar
- 1 tablespoon minced garlic
- blue cheese crumbles
Directions:
- Melt butter pat 1 in a pan over medium heat. Once melted, add minced garlic and spread about using a fork until fragrant.
- Add chopped asparagus. Mix to coat with butter and garlic. Simmer for about 3 minutes then add sprinkle sugar 1 and mix again. Simmer for another minute.
- Add butter pat 2 and beet noodles. Mix until butter pat 2 has melted.
- Sprinkle seasoning salt and black pepper. Mix completely with asparagus and beet noodles for about a minute. Simmer for a minute.
- Add mushrooms and butter pat 3. Mix until butter pat 3 has melted.
- Add sprinkle sugar 2. Mix completely and simmer for about 2 minutes. All veggies should be tender before turning off the stove’s eye.
- Remove warm salad from the pan into a serving bowl. Add blue cheese crumbles and toss.
Give or take, the entire process should consume about 15 – 20 minutes of your time. This includes the washing and cutting of asparagus if you choose to cut them. Don’t forget, the beet noodles will cause a major color change. I can’t wait to try this with salmon. YUMMERS!
