Tuesday, January 19, 2021

How to Make a Great Salad




Who doesn't enjoy a tasty colorful salad? 

We eat salad every night with our dinner, and I try to include a variety of all kinds of salad greens and vegetables. However, I only prep salad twice a week. Read on to see what I do.

My salad last night contained romaine lettuce, celery, cherry tomatoes, sliced green olives, red pepper, chopped scallions, pomegranate seeds, chopped red cabbage, pine nuts, and a homemade avocado creme dressing.


Our salad was crisp and crunchy and the dressing just put it over the top. I like salad plain, but I love salad with dressing-especially Avocado dressing. I like the creamy texture and fresh mild taste that avocado add to a dressing.



It's important to consider eating less animal products and more plant-based foods. Salad is not only tasty, it can be filling as well. Raw vegetables provide fiber, vitamins, and antioxidants.

Avocado dressing(link) is absolutely delicious drizzled over this salad and provides a healthy fat and valuable nutrients. 

If you are concerned that making a salad every night is too time consuming, try this: 

I only make salad twice a week, but I make enough salad for the entire 7 days! To minimize mess and clean up, I make enough salad for 4 days. I place some of it in a bowl for our dinner and then divide the remainder of the salad into 3 Mason jars.

Mason Jars, Blue Jars, Glass, Jar, Mason 
 If you don't have Mason jars, any wide mouthed jar will work. Just be certain that the jars are clean and dry and that the lid closes tightly. 

I find that I can keep salad in jars for 3 full nights. I do avoid trying to include any vegetable that is wet and could get soggy. 

Ingredients: 
4 cups of chopped romaine lettuce
1 cup of chopped celery
1 cup of chopped red pepper 
1 cup of cherry tomatoes, cut in thirds
1 cup of chopped red cabbage
1/4 cup of sliced green or black olives
1/2 cup of chopped red onions
1/4 cup pine nuts
1/4 cup of  pomegranate seeds

Directions: 
Mix all ingredients together

Shared on Souper Sunday where anyone can share a soup, salad, or sammie recipe. 

Don't forget to pick up a signed copy of my new cookbook,  Easy Plant-Based Soups From Farm To Ladle With over 80 easy and delicious soup recipes and 70 inspirational quotes to encourage and inspire your healthy eating journey. For multiple copies Text 267-981-4546 to order -or for a single copy use the order form below. $20 + $4 shipping



 
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10 comments:

  1. My husbands eats a huge salad every meal and he definitely will enjoy this!

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  2. I love your salad!....I love the combination with walnuts and pomegranates,,,,healthy eating for a healthy life!!.....Abrazotes, Marcela

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  3. That's a great salad! I love salad but it's the one thing I dread making all the time. This would be great, I will definitely try your way with the jars. Then we will be eating more salad. Thanks!!!

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  4. What is the 1/2 cup of under olives? Maybe onions???

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  5. It looks amazing and I like how you food prep it for a few meals--very smart. Thanks for sharing with Souper Sundays this week.

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  6. I am missing fresh salads and look forward to warmer climes

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  7. You always makes the prettiest salads, Judee. I love the ingredients in this one. I'm betting so many vitamins and minerals are covered with this salad plus, some wonderful antioxidants!

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