2-5: Caribbean Seafood Salad

2-5: Caribbean Seafood Salad

Every so often throughout this project, I run into entries that make no sense, culinarily. I’ll admit–my knowledge of Caribbean cuisine is probably more limited compared to other types. However, I find it hard to believe that 2-5: Caribbean Seafood Salad is an “authentic” representation of a real Caribbean dish.

The other similar recipes I’ve found for “Caribbean seafood salad” include pineapple, papaya, and/or mango, and all look much better than this apple/banana/asparagus mess. Keep that in mind–there’s better ways to use these ingredients (and to make a “Caribbean seafood salad” than what they’re out here trying to do.


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1-3: Melon with Smoked Turkey

1-3: Melon with Smoked Turkey

Believe it or not, 1-3: Melon with Smoked Turkey is one of my last few remaining Group 01: Hot and Cold Appetizers recipes left to cover. I’ve put this one off for a while because I’m not a big fan of melon (other than watermelons)–but when the weekly CSA box keeps bringing them to you, you have to do something with them.

Theirs looks super fancy–mine looks like a sloppy mess. I suppose if I were actually serving this for a party I would have tried harder. Melon + meat = appetizer isn’t a new equation–even Pillsbury has their own version. Most versions include prosciutto instead of turkey, which is the variant I’m more familiar with.


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2-18: Luncheon Salad

2-18: Luncheon Salad

Reporting LIVE (to print), from an undisclosed location in Northern California, USA, currently sheltering-in-place and teleworking due to COVID-19/coronavirus/the apocalypse. It’s getting crazy out there, y’all–stay safe and healthy. And wash your hands.

Since we’re all stuck inside for a while, and I’ve got a big backlog of these to get through (over 50), here’s one more thing to pass the time. 2-18: Luncheon Salad is pure 1980s–turn up the vaporwave (for A E S T H E T I C), find your best matching sweatsuit, and crack open a Tab.

I don’t remember feeling like this salad was a treat–more like a punishment. If you can find some cottage cheese in the store right now, go for it–just don’t invite your friends. #socialdistancing


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2-23: Grilled Chicken Salad

2-23: Grilled Chicken Salad

Who doesn’t love a simple salad? The editors of Simply Delicious knocked one out of the park with 2-23: Grilled Chicken Salad. Combining fresh vegetables with nicely cooked chicken is an easy method for creating a killer salad. My final product didn’t look much like the photo below, but the flavor is totally on point.

I love the bowl of strawberries and fresh baked biscuits behind the salad in the product photo.


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2-8: Chicken Salad

2-8: Chicken Salad

Simply Delicious has the best decor in these photos. The wooden salad plate, white wine, and hand carved chicken plant box add a lot of character to this photo accompanying 2-8: Chicken Salad, it all screams 1980’s “chic”. Their final photo looks a lot more appetizing than my stark modern plating.

Such a luncheon treat! The chutney and mustard give the salad dressing a tangy flavor that compliments the chicken really well.


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2-4: Chef’s Salad

2-4: Chef’s Salad

2-4: Chef’s Salad is another somewhat classic American restaurant dish to serve with your 1-18: Club Sandwich. Wikipedia gives it a similar history–most accounts trace it back to early 20th century New York, although a few credit it to originating in 17th century England. This iteration is pretty similar to most you’ll find in modern-day restaurants–the beauty of the chef salad is that the ingredients are at the discretion of the chef. ‍

I NEED that creepy statue in the Simply Delicious picture. Google has nothing decent for me when I search “hippopotamus chef“, but you never know–someday one of my thrift store treasure hunt trips may pay off.


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