Thursday, March 28, 2019

Holiday Salad recipe from author @ Essie Lang

I call this the holiday salad because it's the night-before-leaving town meal that you throw together to use up the remaining fresh food in your fridge. It could also be called, "everything-but-the-kitchen-sink" salad ... but that doesn't sound as appealing, does it?

So you have the picture.

I headed to the Left Coast Crime conference in Vancouver, B.C. early this morning and this was my meal last night. I did exactly what I described, using up items from the fridge and came up with, if  I do say so myself, a tasty although somewhat eclectic salad. I have to admit that the blueberries and mangoes were frozen, but I wanted a variety of color and tastes. To keep it light, I drizzled virgin olive oil over everything. You may prefer to use a vinaigrette or dressing. And, as the final touch, I added some potato chips just because I could.

If you don't like or have all my  ingredients, try your own and see what combinations you can come up with. I'm sure you'll enjoy the result, also.

What I used:

1/2 avocado, sliced
1/2 sweet red pepper, sliced
1/4 Granny Smith apple, sliced
3  grape tomatoes
3 pitted green grapes
frozen mango pieces
frozen wild blueberries
two Bocconcini
2 lettuce leaves
3 slice ham

What to do:

Very easy. Clean veggies and fruit, then slice, dice or just dish out. Have fun with the plating for a visually appealing colorful meal.

If you're at Left Coast Crime, please say hi. The same goes for Malice Domestic at the beginning of May. I'm not sure if I'll try the same Holiday Salad the night before attending. But I might.

How about you? Do you have a favorite, throw-together, last-minute meal?

It's now available --  the first of the Castle Bookshop Mysteries 
written by Essie Lang (that's me!)

  Dine out with the DINNER CLUB MYSTERIES

Here's a taste of the reviews for Marinating in Murder, #3:     

Wiken’s third entry to the Dinner Club series is a clever twist on the classic whodunit… The book will have you guessing until the very end…. All in all, an intriguing read by Wiken.” – RT Reviews

"Foodies will love this book and this series. Great recipes are included as well....A fun romp of intrigue filled with foodie fun." -- Open Book Society

ROUX THE DAY,  the second  Dinner Club Mystery is available in paper and as an e-book. 
Recipes included!

TOASTING UP TROUBLE, the first in the Dinner Club Mysteries is available at your favorite bookstore and on-line, as a paperback and as an e-book.  
Recipes included!

Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

Visit Linda at
Love to hear from you at my Facebook author page and
on Twitter  @LWiken  
Also appearing at

Visit Erika at 
 at my Facebook author page
and on Twitter  @erika_chase.


  1. When I saw the word "salad", I thought it was all tossed together but I see it is almost like a Cobb salad and the ingredients look good on the plate. Sometimes I do my lunch similar to this and usually add olives.

  2. I chuckled when I saw this post. Have done a lot of eating out the fridge the night before travel. It is always eclectic, colorful and tasty.

  3. Very well done plating.
    What are the white blobs? Mozzarella? Poached eggs? Other?

  4. I never thought about a combination as you describe. A great meal for those hot summer nights, when you don't feel like cooking. Also low in calories.

  5. Looks scrumptious! I do that too for brunch, lunch or snacks, and sometimes if we want a light supper. I especially love cheese of any kind paired with fruit, and always olives or pickled veggies. Oh, and I could eat avocados every day and never tire of them, same goes for asparagus and artichokes,even cold right from the fridge!