Warm Curried Salad Greens

~Sometimes it is when you have less choices, that you become your most creative. Several years ago, I came home from a long day of work and traffic- to a bare fridge and pantry. Taking stock of what was available, the result was a fresh tasty salad; a savory, tangy, crunchy myriad play in flavors and textures with just a hint of heat.  

Ingredients:

1 large red potato- sliced into 1/2" cubes

4-5 butter or red lettuce leaves- washed & coarsely chopped

½ cup whole kernel sweet corn

1 Persian cucumber- cut into roll cut chunks

2 hard boiled eggs- quartered

1 tbsp garam masala curry powder

2 tbsp toasted almonds- chopped

2 tbsp dried cranberries or cherries

¼ cup cilantro coarsely chopped

2 tbsp Chunky Blue Cheese dressing

2-3 tbsp water

cayenne

fresh ground pepper

vegetable oil

Directions:

1. On medium heat, lightly coat surface of warm pan with oil
2. Add potato cubes, season with curry powder, toss thoroughly. Add water and cover for 2min, stirring occasionally. Cook until potato can be cut easily with spatula. Add a bit more water if pan begins to look dry.
3. Transfer potato cubes into a medium bowl. Add cucumber, corn, dried berries, cilantro, and almonds.  Toss with dressing.
4. Place chopped lettuce onto plate with dressed salad mix onto center. Garnish with eggs. Add a light dusting of cayenne for color. Crack fresh ground pepper. Serve.