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Bye-Bye Bounty, week 5: The perfect no-dressing salad


No, that's not an egg, it's an orange cherry tomato...

No, that's not an egg, it's an orange cherry tomato... by Sarah Henning

For as much as I slacked off using my CSA goodies last week, I totally made up for it this week.

And I didn't spend every weeknight slaving over the stove or anything, to do it. I mean, who has time to do that? I don't. Plus, it's 90 degrees out, so who wants to slave over a stove anyway? Yeah, exactly nobody.

Instead, the hubby and I had a "free" (as in no commitments) night for once, and decided to cook in tandem. He made a stir-fry in the same mold as this one, while I checked out what salad ingredients we had in our crisper and on our counter and set about making what I could with what we had.

The resulting dinner was totally amazing, filling and full of leftovers. Both of us got about halfway through our portions and couldn't eat another bite. (The kiddo wasn't interested in any aspect of the meal ... oh well, more for us.)

When we packed up our leftovers and peered in the fridge, there was a TON more room. We'd finished nearly everything we'd gotten from Rolling Prairie (green onions, kale, mushrooms, salad mix, head lettuce and snap peas) and several items we'd picked up at the Lawrence Farmers' Market or the grocery store over the weekend.

It was a great feeling, especially because we felt like we were starting at a handicap at the beginning of the week with extra veggies leftover from the week before.

Plus, the salad I created was pretty good, and took like no time to put together. We're definitely making this one again.

No-Dressing Spring Salad

4 cups spring mix, baby spinach or arugula

1/2 to 1 cup sauerkraut or kimchi

1 avocado, chopped

1 cup cherry or grape tomatoes, halved

2 to 4 tablespoons vinegar (balsamic, apple cider, rice, red wine, etc.), to taste

Salt and pepper, to taste

Put lettuce in a bowl and pour the avocado chunks on top. Using clean hands, massage the avocado into the lettuce. Top with the tomatoes and sauerkraut or kimchi. Top with vinegar of choice and salt and pepper to taste. Eat immediately. Serves 2 to 4.

So, what'd we get this week? Beets, Napa cabbage, snap peas, eggs, green onions and purslane.


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