Growing up in a house with a vegetarian Mom (and I’m talking vegetarian in the 70s when the best you could do at most restaurants was order a BLT, hold the B!), I was introduced to all things salad at a very early age. In fact, I can’t remember a day when salad wasn’t a part of at least one family meal. The salad spinner was forever spinning (like the clothes dryer always seems to be spinning in my house). Mom would buy all sorts of lettuce – butter, radicchio, endive, romaine, arugula and fresh vegetables – wash, dry and store them in Ziploc bags in the fridge. She was way ahead of her time - creating her own bagged ready-to eat salads.
These days prewashed, ready-to-eat salads are available in a multitude of varieties at most supermarkets. Pulling together a side salad or making the salad the star attraction of a meal couldn’t be easier. In our house we often make what I like to call Everything but the Kitchen Sink Salad. I start with a base of whatever lettuce and fresh veggies we happen to have on hand and then start adding leftovers from the fridge. Additionally, I add some of our family favorite extras: cucumber, tomatoes, avocado, croutons, walnuts, crumbled blue cheese, olives, etc. Toss it with Kitchen Moxie vinaigrette and voila … a perfect addition to any meal or a perfect summer supper all on its own.
Here are some suggestions for additional great salad add-ins. Get tossing!
- Leftover Chicken, Steak, Shrimp, Salmon, etc.
- Leftover Rice or Pasta
- Leftover Cooked Vegetables
- Nuts: almonds, walnuts, cashews, peanuts, etc.
- Hard Boiled Eggs
- Cold Cuts
- Fruit: apples, oranges, berries
- Cheese: blue, cheddar, Parmesan, goat, feta
- Raisins, Dried Cranberries
- Everything, but the Kitchen Sink – pick your family favorites.