I’ve always thought the expression “Kill two birds with one stone” was peculiar. I have never wanted to kill one bird, much less two, but the concept of achieving two different objectives with one batch of work certainly gets a thumbs-up from me! This salad oozes nutrition and provides a way for you to empty your vegetable bins of produce before it goes to waste.
The ingredients are all optional. The goal is to use what you have. I’ve been known to even leave out the salad greens when I didn’t have any on hand and feast on just a melange of carefully chopped cold vegetables. (If you got stuck on the “melange” part, it just means mixture, blend; medley (especially of things that would not ordinarily be grouped together), according to my Babylon software, which I couldn’t do without.) So, I’m not going to tell you what to put in, since I don’t know what’s lurking in your refrigerator or cabinets, but here is a list of items that often end up in mine (and thus become part of this salad).
- salad greens
- hardboiled eggs, sliced, diced, or put through a ricer
- fresh mushrooms
- yellow squash
- crispy fried shallots (from the Asian market — they aren’t breaded)
- granny smith apple
- crumbled bacon
- cheese (feta, goat cheese, bleu cheese, cheddar, monterrey jack)
- salami strips
- onions (red, green, or yellow)
- red cabbage
- chopped nuts (especially my 5-spice nuts, made with a little Cayenne pepper added)
Dice, slice, chop, tear, dress (with your favorite dressing), toss, serve. After dinner, admire your roomier refrigerator.
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