Two Salads Everyone Must Make To Be Complete



Both Peter and Audrey have social engagements this weekend.  Angela and I are having a quiet Friday evening by ourselves.  I miss Peter and Audrey.  It’s strange how when they were home we would often be doing our own things and not really talking to each other all that much, but I have been thinking of them nonstop now that they are not home.  I suppose that’s just the way things are with people you love – absence always looms larger than presence. 


Audrey and her friend Erika at the Palace of Fine Arts

I looked at what Audrey posted on her snapchat – happily laughing with her friend and munching on “real food.”  No nagging from Mommy.  No healthy alternative for snacks. A couple of days ago, when Angela and I were tinkering with a recipe in an effort to make it healthier, Audrey exclaimed with vehement disgust that she would not eat this healthy food anymore.  She was sick and tired of the 100% whole grain, sugar free and low fat alternatives.  She wanted real food.  Audrey was right.  What’s wrong with white rice or white bread now and then?  What’s wrong with a  piece of crumbly, buttery cookie or a cream filled cupcake once in a while?  Nothing, really.  Everything in moderation.


For dinner tonight, I made two easy dinner salads that were perfect for the warm autumn day.

The curried Tuna Salad recipe is from a book called James McMair’s Salads, that was a wedding gift from 22 years ago.  I was new in the city and wasn’t working.  I cooked and I waited for Peter to come home. That was all I did everyday besides walking or reading.  I made all the salads in the book a number of times through out the early years of our marriage, but I’ve long forgotten about it. It caught my eye today when I was cleaning out the shelf and it brought back a lot of memories.  Those were the days I used real butter and real Mayonnaise, and Peter often sneaked back for lunch and more.



1/2 cup plain yogurt (I used plain nonfat Greek yogurt)

1/2 cup Mayonnaise (I used more plain nonfat Greek yogurt)

1 tbsp freshly squeezed lemon juice

2 tbsp high-quality hot or mild curry powder

1/4 cup cashews or macadamia nuts

1 lb. fresh tuna fillets, grilled or poached, cooled, and flaked, or 2 cans (7 oz each) tuna packed in water, drained and flaked

1 cup finely chopped unpeeled apple

1/4 cup finely chopped sweet pickle or pickle relish

1/2 cup raisins or dried currants, plumped in hot water for 15 minutes and drained

2 tbsp minced green onion, including some green tops

Minced fresh parsley, or preferably flat-leaf type, for garnish

I halved the recipe today.


I made the spaghetti squash salad with leftover squash and quinoa from the refrigerator.


2 1/2 cups of cooked spaghetti squash

1/2 large English cucumber

1 tomato, large

3/4 cup cooked quinoa

1/4 cup parsley

1 1/2 tbsp lemon juice

1 tbsp olive oil

1/3 cup macadamia nuts

salt and pepper to taste


5 thoughts on “Two Salads Everyone Must Make To Be Complete

  1. The soup does look heavenly! Joan, would you mind letting me know what kind of soy milk machine you have at home? My friend sent me one 九阳豆浆机 from China, but with 220 voltage. So I decided to get a new one here. Thank you very much!

    Liked by 1 person

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