My motivation to cook is inversely proportional to the temperature outside.  Who wants to slave away at the stove when it is 90+ degrees and 100% humidity outside, or turn on the oven when you don’t have AC?  Blech.  In this post, I hope to give everyone some inspiration for a quick, easy, non-oven-requiring meal for the lazy days of summer.

A few weeks ago I acquired a heaping bag of fresh salad greens from my boyfriend’s family garden.  Now, I don’t normally buy salad greens because the bagged stuff goes bad way before I can eat it all.  But fresh greens (from a local farmers’ market or your own garden) last so much longer and can be the base for a perfect summer dinner.  This recipe adapted from Bobby Flay combines bacon and blue cheese for that classic salty/tangy combo, and has a great herb/vinegar salad dressing to boot.  Top it with your favorite veggies (tomatoes and cukes for me) and there you have it: dinner without breaking a sweat.

Bacon and Blue Salad with Creamy Chive Dressing

Ingredients Cost
4-6 c. fresh mesclun greens $2.50
2 tomatoes $1.10
1 cucumber $1.00
8 slices bacon, cooked $2.00
2 oz blue cheese, crumbled $1.08
Creamy Chive Dressing  
3 T. red wine vinegar pantry
1 T. lemon juice $0.40
1 heaping T. mayonnaise pantry
1/4 c. chopped fresh chives $0.93
1/2 c. canola oil pantry
salt and pepper to taste pantry
  Total cost (4 servings) $9.01
  Cost per serving $2.25

Combine the vegetables.  Whisk the dressing ingredients together, pour over veggies, and toss.  Top with bacon and cheese.