I love my friends. One of my favorite things to do is to meet a friend for lunch and catch up. Tanya Foster and I have been friends for more years than I care to count. It seems like yesterday when we met on a Junior League of Dallas committee. When I think of all the have done – as friends and volunteers – on numerous committees including Cattle Baron’s Ball and Crystal Charity Ball – I marvel at the time and how quickly it has passed. It could make me feel old but shared laughs, memories of travels, families and events make me feel blessed.
Her lifestyle blog Film+Fashion+Fun has been fun to follow and inspired me to actually do what I’ve been thinking about for some time in starting The Lush List. Her blog covers, well, just that, Film, Fashion and Fun. As the former CEO/Executive Director of the Dallas Film Society/Dallas International Film Festival who is always well put together and tons of fun, she has a lot to offer.
We caught up last week on our what is going on in our busy lives, children, husbands, current nonprofit passions and our latest opinions on things. Girls have to dish a bit, of course. This is the kind of friendship we all need and I wish for you.
I made this salad for our lunch. It is based off a salad I saw on a cooking show years ago and honestly can’t remember which. I LOVE Food Network.
Over time, I’ve changed a few ingredients: different dressing and added peppers and the rotisserie chicken. It is my oldest daughter’s favorite. She takes a version of this for lunch often.
- 2 heads of Romaine Lettuce
- ½ c Kalamata Olives
- ½ c Pepperocini pepper sliced
- ¼ red onion in paper thin slices
- 1 can Cannellini beans, drained and rinsed
- 1 Rotisserie Chicken
- Block of Parmesan for grating over the salad
- For the dressing:
- ⅓ c good Olive Oil (I like Long Meadow Ranch Prato Lungo)
- Juice from 1 Lemon
- 2 cloves of garlic, minced (Fresh is best. Try not to use the garlic from a jar.)
- Chop the Romaine in to bite size pieces and place in large bowl.
- Add the olives and beans and toss.
- In a small bowl, combine the olive oil, lemon juice and minced garlic with a whisk.
- Drizzle dessing over the Romaine mixture and toss again.
- Arrange on a platter.
- Remove the chicken from the bone and cut in to bite sized pieces.
- Add to the top of salad on the platter.
- Layer onions and peppers.
- Grate Parmesan over the top.
In our household is called “the salad with onion, beans and olives.” I think Mediterranean Salad with Rotisserie chicken is a better name, don’t you?
It’s a great quick, filling meal for dinner time as well. Great for “One of those days.” Try it and let me know what you think. Also, leave me a comment because I’d also love to know your “go to” meal.
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Photo credit: Mary Summers