Summer Salad
- Blue Ridge Granny
- Jun 19
- 2 min read
I like salads in the summertime. They are light, quick, and very refreshing. They’re just a pain to make! It takes so long to do all that chopping, sometimes it’s just quicker to eat a pack of crackers. Bad food choice. To prevent this caloric mistake, I do all the chopping at once and save my salad items in containers so that at meal time, I can just open the lids, spoon out what I need, and lunch is ready.
To keep the crisp veggies crisp, I store them in a separate container. I store all the moist veggies in one large container. This saves room in the fridge and allows the flavors to mingle, if they are interested. So here goes:
The Crispy Container:
chopped Romaine
diced celery
sliced green onions
diced green, yellow and red peppers
chopped cilantro
shredded red cabbage
sliced radishes
snow peas
slice Napa cabbage
broccoli florets
shredded carrots
No, I don’t put all this in the bowl at once. The prices at the grocery store often determine what goes into my salad. With all these different choices, I can have a different salad every day.
Now for the moist ingredients:
sliced hearts of palm
three-bean salad
sliced black or Kalamata olives
diced tomatoes
Toppings:
shredded cheese
diced ham or chicken
sunflower seeds
slivered almonds
chopped hard-boiled egg
I skip iceberg lettuce altogether. It can’t be trusted. It looks so fresh in the grocery store. After you unwrap it, it turns an unappetizing brown color. It’s still okay to eat, but who wants to eat an unhappy looking veggie? If you have never tried hearts of palm, it has a very mild flavor. It is a good source of fiber and looks pretty in your salad.
Try this healthy salad dressing:
For 1 salad:
1 Tbls. oil (I use extra virgin olive oil)
1 Tbls. lemon juice
1 tsp. Italian herbs (or oregano)
salt and pepper to taste
Mix in the bottom of your salad bowl and add your salad ingredients to it. It’s very light, tasty, inexpensive, and you can pronounce and identify all the ingredients.
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