{"id":1133,"date":"2017-04-05T16:35:46","date_gmt":"2017-04-05T20:35:46","guid":{"rendered":"http:\/\/www.agooddish.com\/?p=1133"},"modified":"2017-04-05T16:35:46","modified_gmt":"2017-04-05T20:35:46","slug":"salad-every-day-just-do-it","status":"publish","type":"post","link":"http:\/\/www.agooddish.com\/?p=1133","title":{"rendered":"Salad Every Day – Just Do It!"},"content":{"rendered":"
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Early spring salad with bagged greens, oranges and toasted pumpkin seeds<\/span>
Bowl by Adero Willard<\/span><\/figcaption><\/figure>\n

I like to eat a salad at least once a day but this can be challenging in the winter. Fresh vegetables don’t always look that fresh come late winter and soup often seems more appealing. I make lots of soups (kind of like a hot salad in some ways) but I almost always accompany them with a salad of some sort. We just got home from 3 weeks of travel and the first thing we wanted was a big green salad.<\/span><\/p>\n

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Fresh salad greens are available year round<\/span><\/figcaption><\/figure>\n

With better packaging techniques and shipping, a variety of greens are available in markets and grocery stores year round. Some greens, like watercress, arugula and baby versions of kale, beet and mustard grow well in greenhouses and can be bagged or boxed efficiently and keep pretty well for a couple day in your refrigerator. We can depend on them before local spring greens appear. Pears, apples, persimmons and pomegranates are available at different times during the winter and citrus is still plentiful. If you don’t have fresh fruit, chop some dried apricots or pears or add a handful of dried cranberries or raisins. Add fresh green herbs, storage vegetables (like carrots or radishes) and some toasted seeds or nuts and you have a gorgeous salad on the table in a flash.<\/span><\/p>\n

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Chopped celery and cucumber add crunch to salads<\/span><\/figcaption><\/figure>\n

The following recipe is about as basic as salad gets and is is just a framework. It is the same structure for the raw beet<\/a> and carrot<\/a> salads I posted this winter only here I’ve used greens. It is more a reminder that a salad is so easy to make and the contents so flexible. Adjust the amounts according to your tastes. You can’t really go wrong. If you don’t feel like lettuce, use leftover or freshly cooked vegetables. Add in raw peas, scallions, raw cabbage, sugar snaps, red onion or whatever you like that you have available. I’ve included my usual vinaigrette recipe which dresses a big bowlful of vegetables plus some to store in the fridge for tomorrow’s salad.<\/span><\/p>\n

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VARIABLE\u00a0GREEN SALAD with Basic Vinaigrette<\/span><\/p>\n