Wednesday, June 22, 2011

My Go-To Salad


Summer is officially Two Days Long now. We had a second day (that's two in a row!) of beautiful blue skies, fluffy high clouds and (cue fanfare) Sunshine!!!!! No rain, no wind, and no cold misery that we have to try to pass off as spring. Again in celebration I offer my very favorite "go-to" - a salad that I love every time. It is what I make when I have neglected to plan ahead, when I am too tired to do anything else, when I am eating alone, when I want to impress, when dinner needs to be on the table and ready five minutes ago. Really. It is all that. At least, I like it - and nobody complains about eating it so I figure they agree with me. And to ice the cake it is very, very good for you. When we eat this, it is dinner - even for a man. Even men who have approached it with a healthy dose of scepticism and a jaundiced eye.

When I make this salad I do an individual plate for each person as opposed to tossing a big bowlful. It looks much prettier and everyone gets their fair share of the goodies.

My Go-To Salad
(this is more or less a 'pattern' for salad - I vary it according to what is in season - or in the fridge, ha!)

2 or 3 generous handfuls of spring greens - depending on how hungry you are
1/4 avocado, sliced
1/2 cup fresh fruit (berries, mango, tomatoes, pears, apples, oranges, grapes - choose one)*
1/4 cup chopped nuts (almonds, walnuts, or pecans)
1/8 cup crumbled feta or fresh goat cheese
1 Tbsp milled flaxseed or hemp seed hearts

Go-To Vinaigrette - enough for 2 salads
(actually that needs a way more important title because....it just does. You'll see. This is a good vinaigrette)
1 Tbsp flax or hemp seed oil
1 Tbsp olive oil
1 Tbsp balsamic or rice vinegar
1/8 tsp agave nectar
a few drops of hot chili sauce
pinch of sea salt
freshly ground pepper to taste

Arrange your choice of salad ingredients on a plate - or better in a large-ish bowl.

Whisk together the vinaigrette. Pour it over the salad. Done.

If you want to add some grilled chicken or steak to this - it is a very yummy embellishment.

*sliced cooked beets are also great in this salad.

6 comments:

Jonathon said...

I made a salad a lot like this but when I paused to think "what else would mom add?" I added a couple of heaping tablespoons of leftover quinoa - not hot. It was another great addition.

Cheri said...

Great idea! Another good add-in is (not hot) brown rice. Salads are such a great fast food.

muggins said...

Just made this for lunch. You're right, the title doesn't do it justice. I used the Mixed Heritage Greens from Greens Eggs & Ham (www.greenseggsandham.ca) @ Kingsland Market. Their duck eggs are worth the trip as well. :)

Cheri said...

I love Kingsland Market - my favorite of our farmer's markets. Haven't tried the duck eggs.....hmmmm. Glad you liked this.

sharpal said...

where does one get Agave Nectar? I've never even heard of it.

Cheri said...

The best buy is at Costco where it is almost half the price elsewhere but you can find it pretty much anywhere. Safeway, Superstore, Community Foods, Planet Organic all carry it here in Calgary. It is a syrup - just ask for it. Good luck.

(I use Agave nectar in many recipes, it's good to have around for more than making vinaigrette.)