By Bobbi Burger Brunoehler of .
I love a good salad. I’ve been told by many that I make FABULOUS salads. I tell people that it is easy. Just open the fridge, chop up whatever is in there and, ta-da, you have a salad. Let me be more specific.
Grab a large container. Get out your cutting board and your best knife for cutting veggies into small pieces. I like my salad pieces to be smallish so I can combine different flavors for the perfect bite.
Here are the ingredients I used for the last awesome salad I made.
I used these ingredients because they were in my fridge and I thought they would taste good together.
- Hard boiled egg – cut into cubes
- Carrots – long thin shreds using the veggie peeler
- Celery – small “c” shapes
- Baby spinach
- Chopped pecans – put halved pecans in a sandwich bag and smash with the back of a big spoon
- Raisins – nice juicy ones, not old dried up raisins
- Chicken – I had some left over fried chicken that I cut into squares after tossing the skin
- Feta cheese – get a chunk from Trader Joe’s and crumble by hand for the best price
- Black olives – cut into fourths
- Tomatoes – heirloom from farmer’s market cut into cubes
- Red onion – fresh and thinly sliced
- Mushrooms – fresh and thickly sliced
- Pasta with garlic sauce – happened to have some left over with the sauce I got from a food swap
- Baby spring salad greens – I get these weekly at the farmer’s market. Put a crumpled paper towel in the bag to keep the greens from wilting so fast
- Dill – just a bit, too much will be overwhelming
- Fresh lemon juice – a grabbed a nice fresh lemon off my neighbor’s tree and squeezed the juice over the salad. I like my salad a little soggy, so I put on the lemon juice when I make the salad, but you can put the lemon and the oil on when you are ready to eat.
- Salt and pepper – use pink Himalayan salt and fresh ground pepper for the best flavor
- Olive oil – the best you can afford. Don’t put this on until you are ready to eat.
Chopping all of this up takes a bit of time. But, if you invite over a friend to chat or watch a movie or listen to a book on tape, the time goes by fast.
By the time you are done, your salad will feed four people for a meal. If you are eating solo, you will want to save it. I make my salads in a large shallow rectangular container that has a lid. It gives me a large surface area to work with while creating my masterpiece, yet I can easily pop on a lid when done.
As long as your, your salad will last for at least a couple days in the fridge, perhaps longer. I prepare salads ahead of time and put into smaller containers to take with me for lunch. I toss a few crackers in a sandwich bag for extra crunch.
If you want some more inspiration for great salad ideas check out these farmer’s salad recipes.