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What to Do With Leftover Green Salad (Don’t Throw it Out!)

If throwing out perfectly delicious leftover green salad were a crime, I’d be serving a life sentence.

 

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It kills me to do it, but until fairly recently, I had no idea there was a second life for a leftover green salad, dressed or not. Once tossed, passed and partially consumed, that’s it, right? Wrong.

Salad dressing

Mix the leftover salad in a blender with olive oil, vinegar, salt and pepper, and some garlic or herb seasonings and you have dressing for your next salad. I have done this several times now and the results are quite amazing. You have to try it. Just make sure you have your seasonings handy.


RELATED: Get Clever with Leftovers: Coffee, Meatloaf, Mashed Potatoes


Make soup

Turn that leftover green salad into hot vegetable soup: Process the leftover salad in a blender or food processor with 1/2 cup chicken or vegetable stock. Pour into a saucepan, stir in another 1/2 cup stock or the amount needed to create a nice consistency. Heat thoroughly and season with salt and pepper as needed. Serve garnished with sour cream and a sprinkling of chopped fresh herbs like basil, chives or parsley.

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Salad in a Jar—Good for Health and Wealth

If you’ve been hanging with me for any length of time, you know I’m pretty wild about making Gifts in a Jar, now a free downloadable ebook. I’m talking about glass canning jars with screw top lids. Seriously, you can stuff just about anything in one of these amazing containers and come up with a unique, lovely gift.

Over the years we’ve made Cookies in a Jar, Light in a Jar, Garden in a Jar, even a Journal in a Jar (instructions for all in the ebook). I have no idea why I’ve never embraced what is quite possibly the most practical use of a jar—Salad in a Jar.

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I didn’t think of this, but I’m pretty much in love with the person who did. Simply brilliant and so practical.

Basically, you assemble the ingredients for a fresh, healthy salad by layering them in a wide-mouth glass canning jar.

If you do it right, you can make up a bunch of jar salads on Sunday, put them in the refrigerator and having your lunches made up for the entire week. Prepared well, a jar salad kept in the refrigerator will be as fresh up to a week later as it was the day you assemble it. And no vacuum-sealing necessary.
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7 Ways to Turn a Boring Side Salad into a Main Dish Summer Salad

If there’s one food that signals the arrival of summer, it’s gotta’ be salad. Backyard gardens everywhere are bursting with beautiful tomatoes, cucumbers, zucchini, and basil.

But the same warm sun that nudges produce to perfection can also zap all the energy from the average cook. That’s why we love big, lovely summer salads. We can step away from the hot stove to eat well any night of the week.

big main dish vegetable salad with grilled chicken

And now the problem: How? Where’s the recipe? Truth be told, there really aren’t a lot of specific recipes for entree worthy salads. What we need is a formula of easy-to-remember yet specific steps that will let us use what we have already to create hearty summer meals that even our pickiest eaters will enjoy.

Start with a big bowl

Depending on how many you’ll be serving this may need to be really big. Because salad ingredients are generally low-energy density and high water content, you’re going to lean on volume to fill and satisfy even the hungriest member of the family.  Read more

Favorite Summer Salads

For months I’ve been harboring some amazing salad recipes, anxious to share them with you but waiting for the snow to melt. To me, summer and salad just go together. I’m not talking about side salads here, but fabulous, cool, crisp hearty salads that are worthy of being the entree at the end of a long, hot summer day.

photo credit: Joselu Blanco

photo credit: Joselu Blanco

Salad is often a side dish. However, by adding protein, you can turn just about any salad into the main event. Then, you have a nutritionally-balanced meal that will keep you from feeling hungry an hour after dinner. A salad is the perfect way to use up chicken or steak left from last night’s barbecue, or even that piece of grilled salmon orseafood. Step away from the hot stove to enjoy these salads any night of the week! Read more