Wendy’s recently added four new salads to its menu: Apple Pecan Chicken Salad; a BLT Cobb; Spicy Chicken Caesar; and the Baja with a Southwestern flair. Tried one yet? Let me know what you think.
I recently went to my nearby Wendy’s for the first time. I love a good Wendy’s burger, and it’s just a mile from my house, but I’ve managed to resist temptation and just keep driving right on past.
But I did want to try one of the new salads. I used to love Wendy’s Asian chicken salad and had a feeling any of these new salads would be on par. The website advertises the salads as “fresh from the ground up.” And that they were.
I got the BLT Cobb for me and the Spicy Chicken Caesar for my husband. They were excellent on all counts, except for two things. Yes, they were very fresh. But in addition to lettuce, tomatoes and grilled chicken, my BLT Cobb was supposed to have bacon, blue cheese crumbles and hard-boiled eggs, but those key ingredients were missing. It was good, just not as complete as I had envisioned. My husband’s Caesar salad was supposed to have Caesar dressing, but it came with red jalapeno dressing instead.
I think inaccuracy at drive-throughs is a common problem. The kitchen’s in a hurry to complete orders, and customers are in a hurry to get their food and drive on through. Maybe we should all be a little less hurried on both ends to ensure accurate orders. It’s a lot easier on the front end than once you get home and have to either a) go back and get the right order, or b) satisfy yourself with what you got.
What are your drive-through woes?
In my ongoing quest to lighten up dinner, I tried this new recipe from Taste of Home’s Healthy Cooking, and it met great success. Not only was it easy to make, it was so good there was none left for leftovers the next day.
Asian Pork Tenderloin
1/3 cup packed brown sugar
1/3 cup reduced-sodium soy sauce
2 tablespoons lemon juice
1 tablespoons sesame oil
2 tablespoons Worcestershire sauce
4 garlic cloves, minced
1 tablespoon ground mustard
1 teaspoon pepper
2 pork tenderloins (3/4 pound each)
In a small bowl, combine all ingredients except tenderloins, mixing well. Pour half of marinade into a large resealable bag; add pork and seal bag, turning to coat pork. Refrigerate for at least 8 hours or overnight. Cover and refrigerate remaining marinade.
Drain and discard marinade. Place pork on a rack in a shallow roasting pan. Bake at 450 F for 20-25 minutes or until a meat thermometer reads 160 F, basting occasionally with reserved marinade. Let stand for 5 minutes before serving. Makes 6 servings.
Nutrition analysis: Each (3-ounce) serving has 218 calories, 8 grams fat and 12 grams carbohydrate.