Reinventing the wheel of salad

I’ve gotten along fine when it comes to cold foods for breakfast or lunch, but when it comes to supper I want something hot like what I would imagine the meaning of the word supper to be.  A soup or stew that has literally cooked all day and the heat has already started the breakdown or what is known in the body as digestion.  An alternative to soup has always been a salad, but a salad was salted lettuce in Rome.  Adding heat would have just melted the lettuce turning it into goo.  The meal of northern Europe was always meat and potatoes.  What if you had hot thinly sliced meat along with potatoes and other vegetables?  The salted lettuce idea has gone through many iterations.  Oil and vinegar have at times been popular.  You can choose salts fit for a king on a Ceaser salad with parmesan, anchovies, croutons, and more.  More often than not our salt has become an oil based dressing with acid, salt, and other flavors.  Anyways that was long winded.  For this dish I made hot meat and potatoes tossed with a dressing I made up.

Ingredients:

Meat and potatoes:

• 1 lb smoked sausage thinly sliced
• 3 medium sized zucchini
• 10 medium sized potatoes
• 1 bag of sliced carrots

Dressing:

• 1 small avocado
• 1 8 oz sour cream
• 4 clove garlic
• 2 8 oz tomato sauce

Instructions:

1. Cut all ingredients for the meat and potatoes into bite sized easily cookable portions.
2. Place heat into these items in your favorite way.  If you can’t choose your favorite, pick a way you can live with.  I fried mine in olive oil.  Boiling would probably be healthier.
3. Place in large “salad” bowl.
4. Blend avocado, sour cream, and garlic with about 3 oz water until everything has been incorporated.
5. Mix cans of tomato sauce with blended mixture until homogeneous.
6. Pour dressing over your bowl and toss.
7. Add additional heat if desired and serve.