There’s always tomorrow
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Does 3 Orri mandarins in a row count as salad? Asking for a friend. 
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I think that’s healthier than a “fruit salad” so I am voting yes.
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Grass clippings leftover from last night’s meal. Added KOS sautéed in ghee and the last of the parsley, as well as some toasted pumpkin seeds. Mo bettah that way.
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That is an interesting combination of ingredients.
Actually – I was only thinking of the sumo 
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I had never splurged on a Sumo until this winter. They’re so delicious.
I don’t recall if this “Coronation chicken salad” ( made with sous vide chicken breast) is appropriate on this thread but it’s “what’s for dinner”.
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It’s appropriate! Brava!
What’s interesting is, the first curried chicken salad with fruit that I was introduced to, before I tried Coronation Chicken in the UK maybe 25 years ago, was billed as a Jamaican curried chicken salad.
Now the Coronation Chicken salad was created for Queen Elizabeth’s Coronation in the 1950s, so that Jamaican curried chicken salad of the 1990s, sold at a long gone deli called Hazelton Gourmet, was an adaptation of Coronation Chicken Salad, or a variation on the theme.
The deli used chicken , mayo, Jamaican curry powder and fresh pineapple , and maybe granny smith apples. No chutney as far as I remember. I have their recipe somewhere. The deli closed around 1998.
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I was going to make a simple version of this curried chicken salad the other day, got my almost full bottle of Major Grey’s Mango Chutney from the fridge. (Don’t ask me how long it’s been there)
Little white dots on the surface, had to toss. Just made it with mayo, sour cream, curry powder.
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I’ve added apricot jam and,
/or chopped dried apricots, with a splash of vinegar and lemon juice, to the curry mayo mixture, when I haven’t had chutney.
Without works, too, of course!
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I used some pepper jelly and golden raisins. I just bought a fresh batch of golden raisins at a Persian market in LA and am still trying to wrap my head around how different raisins, even golden raisins, can be!
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Yum, peppery nastursiums!
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A simple beet salad today — pressure cooked beets dressed with cider vinegar and olive oil, plus salt and pepper.
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In the bulk area at Rainbow in SF, they sell Persian golden raisins, they are elongated.
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Wild arugula and beets with sesame oil and pomegranate molasses courtesy a reminder from @CCE’s query.
Pom molasses are really lovely with arugula!
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A co-worker of mine a half-century ago used to refer to a Powerhouse (at that time novel) as a Turf Farm Sandwich. (sidenote: I’ve never heard of one with arugula)
I’ve never heard of a Powerhouse or a Turf Farm sandwich 
Can you elaborate?
