How to Make an Awesome Salad

Basically anytime we go to a dinner party we are asked to bring a salad.  Apparently the word around town is that I make good salads.  I completely appreciate these salad based compliments but they always surprise me a bit too.  I mean, it's just a salad after all.  I tend to say, "I just used what I had in the fridge", which is true but not very descriptive.

I realized that I only have one salad recipe on this blog, which seems a little crazy considering I'm making salad all the time.  But I'm thinking the lack of salad recipes here is because I don't really consider it a "recipe" when I'm making a salad.  That's why I'm going to give you the steps to make your own awesome salad every time.

1.  Lettuce

There is a time an place for iceberg and it is in Cobb Salad.  Unless you are making a Cobb, I suggest sticking to green leaf, red leaf, butter leaf, spinach, romaine or a mixture of all or some of these.

Not only are these types of lettuce more nutritious, they taste better and make a much better salad. Also, you can make these lettuces (minus spinach) last one week to 10 days in your fridge if you follow my instructions on How to Make Lettuce Last.

2.  Raw Veggies

You have to add some veggies to that lettuce!  I usually lean to items we typically always have in our fridge - red, yellow or orange bell pepper, carrots, red onion.

I'm giving these as an example because they are, for the most part, always in my salads and always in my fridge. That said, these are just a starting point, the more veggies in the salad the better! Some other examples are avocados, cucumbers or corn.

So, about these raw veggies.....

• You may have noticed the purple carrots.  We are able to get those here at our local farmer's market and they are delicious, plus add nice color to a salad.  I choose them over orange whenever I get the opportunity.
• Regarding our friend the red onion, although it adds delicious flavor, I tend to slice it very thin and not add a lot.  If you are putting red onion in your salad, I would wait to put in the red onion until shortly before serving, otherwise you might "onion-up" your whole bowl of greens.
• How am I getting all of these veggies?  Well we live in California's Central Valley, or the produce capital of the world, so the abundance of veggies available here on the regular is amazing and we are LUCKY.  If you don't have all of these veggies, that's OK, your salad will still be fab, just add what you can!
• In the summer, corn is abundant here so I am typically buying many ears.  We love corn on the cob, so I tend to cook extra ears.  With the leftovers, I cut the kernels off the cob and save them for salads.  If you are short on cobs of corn, you can always throw in half a can of corn (drained obvs), to add some sweetness and color to your salad.

3.  Something Crunchy

You are probably thinking croutons.  If so you are wrong.  I pretty much never add croutons to a salad.  IMO, store bought croutons aren't good and they're overpriced.  You can easily do delicious homemade croutons with stale bread, but if I'm being honest bread never goes stale in our house. Because I eat it.  ALL.

For something crunchy I am talking about nuts and seeds.  Sunflower seeds, sliced almonds and/or pecans are all good examples.

I usually buy these at Trader Joe's, but Costco has a better deal on sliced almonds.  I prefer to buy them salted, but that is up to you.  I always have the sunflower seeds and sliced almonds on hand for my granola and usually throw both into any salad.  Pecans of course, make a great salad topper as well.  

4.  Something Sweet

I think the something sweet is the key to push a salad from good to great.  There are a lot of things to add to give a bit of sweetness including raisins, craisins, apples, pears, mandarins or strawberries.

My go-to of this bunch is craisins.  I love the sweet tartness they add to any salad, they store well and last a long time.  However, when you have fresh fruit to add, it is always a win.

Unlike our other salad components where I suggest adding "some or all", I would hold back a bit on the sweet factor.  If you put too much "sweet" (or fruit) your salad will be too fruity.  Think about adding just a bit to bring it up a level without overdoing it.  In addition to these examples, pretty much any dried fruit is delicious, as are persimmons, which I often add to fall salads, or dates, which are great with just about anything.

5.  Cheese

Of course my inner Urkel is going to tell you to add cheese.

Now that we have that out of the way, may I suggest goat, blue or feta for your salad?

I typically go for the crumbled goat cheese because: 1) goat cheese is mild enough to go with just about anything, and 2) crumbled goat cheese is easy.

If you crumble your cheese from the block its going to be better and more rich.  But we don't always have time for that, do we?  Instead just use a pre-crumbled cheese.  Other cheeses that go great in salads are roquefort and in Mexican salads - cojita.  In a pinch you can also add chunks of cheddar or jack, but soft, crumbly cheeses are better for salad.

Regarding the cheese, please just pick one.  These examples have strong flavors and combining them might make weird flavors in your salad.

Let's stop here.

If you use components 1-5, congratulations, you have an awesome salad!  Some of my favorite combinations are....

• Green leaf, red onion, mandarin, sliced almond, blue cheese
• Green leaf, spinach, bell pepper, carrot, sunflower seeds, almonds, craisins, feta
• Butter, red onion, sliced strawberry, goat

But guess what?  Your salad can be even more awesome.  If you don't want to stop at step 5, keep going!

6.  Fancy Lettuce

Adding a bit of fancy to your lettuce is always good.  Here you can try arugula, kale, beet greens, endive or purple cabbage.

Arugula will add some spice, kale will add some heartyness, endive - crunch, beet greens - color, purple cabbage - bitterness.  Be choosy about your fancy lettuce, but don't be afraid to add one to your already delicious salad.

7. Fresh Herbs

Herbs.  At our local Farmer's Market we have Herb Ladies (at least that is what I call them).  They are there for the majority of the year and sell herbs for cheap.  Like 25 cents for a huge bunch, WAY better than grocery store prices.  Adding a bit of chopped fresh herbs to your salad can give it a delicious extra punch.  Some suggestions are basil, cilantro, dill, parsley, oregano, thyme and sometimes even mint can work great.  Again, I wouldn't add them all together, but be picky on which herbs will compliment your other ingredients the most.

8.  Hot Stuff

Not like "hey hot stuff" but literally, hot stuff.  Like rice, quinoa, cous-cous or even cooked veggies can add an extra deliciousness to your salad.  It sounds weird I know, but adding hot quinoa makes a cold lunch into a hot lunch, wilts the lettuce just right and changes the whole dynamic of your salad. Just trust me on this one.

9.  Meat/Protein


Grilled chicken, steak or salmon are all wonderful and healthy protein sources for your salad.  If you aren't feeling meat-y, try a hard boiled egg.  Protein can turn a lunch salad into a dinner.  And by the way, no one is going to complain if you decide to throw some bacon on there once in awhile!

10.  Dressing

Last, but definitely not least.  We can't have salad without dressing people!  Typically I make my own dressing.  It's too easy not to (really).  But in a pinch my favorite off the shelf varieties are Brianna's Vinaigrette or Newman's Own Balsamic Vinaigrette.  Don't let the strawberry on the Brianna's bottle fool you, it's not strawberry dressing!  This dressing is great on basically everything.  Like salad, I don't use a recipe to make my own dressing's either (I know).  It looks like I'll have to do some tinkering and come up with specific measurements for you!  Until then - here is the easy version:

2 parts olive oil
1 part balsalmic vinegar
honey and/or brown sugar to taste

or

2 parts olive oil
1 part lemon juice
fancy salt (like Maldon) to taste


So my friends, that is how you make an Awesome Salad!  I hope to see you at the Farmer's Market this weekend buying your ingredients!

♥TCW

Make Lettuce Last

Let us talk about lettuce.  I really hate buying lettuce and sticking it in my fridge only to pull it out a few days later and find not lettuce, but a bag of green slime.

You know what I'm talking about.
It's really annoying and really gross.  But, there is hope.  There is a way around having your lettuce turn to slime before you make it into a salad.

Before we get started, a disclaimer.  This works with: red leaf, green leaf, butter leaf,  arugula and all types of kale.  It does NOT work with spinach.

Here is what you do.

First, fill up your sink with cold water.  While it's filling, tear the core out or off and toss it.  Then roughly tear up the lettuce leaves and add them to the cold water.  Swirl them around with your hand.  Let them sit in the water if you have other stuff to do. 

Next, get out your trusty salad spinner.  As you can see, mine is the Ikea version that cost something like $1.  I've had it for years and although it is small, it has never failed me.  Spin your lettuce dry.

You will need a container.  I often re-use the plastic containers that I buy pre-torn lettuce in.  You can also use a Ziploc bag.  And, you're going to need some paper towels.

Last.  Layer the lettuce between dry paper towels and stick it in your fridge.  The paper towels will absorb the excess water, thus keeping out the green slime.  Your lettuce will last in your fridge this way for 10 days or more.  It helps to replace damp paper towels.  If your lettuce starts to get limp, you can put it back into a cold water bath and repeat the process.

Happy fresh salad eating!!

♥TCW

Steak Salad with Horseradish Vinaigrette

I have a confession to make.  Sometimes I create things and I don't share them with you.
I'm sorry.
But sometimes I'm too hungry and I eat it.
And sometimes I'm too tired and I eat it.
Sometimes it's too dark to take a picture of it.
Sometimes the pictures don't make the food look appetizing.
Case in point:  Have you ever tried to photograph meatloaf?  It's not the most beautiful of meals.

In the beginning, this wasn't a big problem.
I made dinner and then used my janky point and shoot camera  from 1985 to show you stuff like this:

Don't get me wrong, Tasty Turkey Taco Towers are definitely tasty, but that photo?
Not so much.
I think all food bloggers sometimes wish we could go back and re-photograph our original posts, but I don't think anyone really ever does.
I think it's nice to see the evolution.  It gives me a sense of accomplishment.  :)

I have a big girl camera now and the pressure for a good photo is on.  YOU deserve a good photo!
But sometimes.  Oh sometimes.
Sometimes those photos just don't get taken.  And those recipes just have to wait.
This steak salad has been waiting to meet you.
I'm sorry I couldn't introduce you sooner, but I hope now you can be friends for life.
Because Mr. Steak Salad is good.  Really good.
Please enjoy and don't be mad that I kept him from you for so long.

Before we start let's discuss cheese.  I've used both a Blue Gouda * and a Gorgonzola Dolce*.  Being cheese, both were of course, delicious.  In this recipe I have to say I preferred the Blue Gouda; I bought mine at our local Italian grocer.  The bottom line is, pick a good quality cheese, it will really make the recipe!

Ingredients:

Salad
2 small NY strip steaks
1-2 tablespooons olive oil
Salt & pepper to taste
3/4-1 head green leaf lettuce, hand torn and washed (or your favorite lettuce, I like butter lettuce, so I put some of that too)
1/2 small red onion sliced thin
4-6 dates pitted and chopped
10-12 cherry tomatoes, halved
Your favorite bleu/blue, Roquefort, Camembert or Gorgonzola cheese

Dressing
1/4 cup olive oil
1/4 cup red wine vinegar
1 tablespoon creamed horseradish
2 cloves crushed garlic (or just one if you're not a garlic lover like me)
Fresh ground salt and pepper to taste

How to:

Remove steaks from fridge 45 minutes-1 hour prior to cooking (this gets them to room temperature for more even cooking).
Prepare the steaks for grilling - rub steaks with 1-2 tablespoons of olive oil and season with salt and pepper to taste.  Grill steaks on medium-high heat for 3-5 minutes on each side or until the steaks reach desired temperature - we like our steaks medium rare.
While the steaks are grilling, place your cleaned lettuce in a bowl and top with red onions, dates, cherry tomatoes and whichever fabulous cheese you chose.
Prepare the dressing by mixing all ingredients in one container and shake well.
Once the steaks are done, slice them thin and place on top of salad.  Dress salad to your liking.

Enjoy!


*This is an affiliate link.  If you click it and buy something you will be helping the blog, thanks!

Bean Salad....in a hurry

I don't know about you, but most things I do are in a hurry.

Hurry, let's get this load of laundry in before I leave for work.
I need to hurry up and get dinner going.
I need to hurry up and get ready.
I don't have much time to get this run in, so let's hurry.

Hurry, hurry, hurry.  Such is life.

Sometimes good things come out of a hurry though.

Take this bean salad for instance.

I made it in a hurry and it was really good.

The best part is all of the ingredients can be changed or adjusted to your liking - you can include or exclude pretty much anything based on what you've got in your fridge and pantry.

Ingredients:

2 14.5oz cans of black beans, drained & rinsed (or about 3 cups of  black beans*)

1 14.5oz can of kidney beans, drained & rinsed

1/2 sliced onion 

1/8 cup chopped cilantro

1tbsp crushed fresh ginger

2 cloves crushed garlic

2 tbsp grapeseed oil

Rice vinegar to taste

Salt & pepper to taste

*I have been buying beans in bulk from my local co-op.  I already had some made, so I used those instead of canned beans.

How to:

Drain & rinse the beans and throw them into the bowl you will be using to serve.

Slice the onion and add it to the beans.

Chop the cilantro and add it to the salad.

Peel the ginger and use your garlic press to crush it, add it to the salad.

Use your garlic press again to crush the garlic, add it to the salad.

Add grapeseed oil and stir everything together.

Add a few shakes of rice vinegar (mine has a funky top that makes it come out slow), taste and add more if you think it needs it.

Add salt & pepper to taste.

Enjoy.

The coolio part of this recipe is you can pretty much change up everything in it to suit what you have or what you like.  Here are some ideas:

Use different beans - chick peas (garbanzo), pinto, all black, all kidney, anything will do.

Add more, less or different vegetables - tomato, bell pepper, carrot, avocado....pretty much anything will work.

Use something different for your spice.  I like ginger and I had it and I put garlic in everything, but jalapeno would also work, or just cilantro by itself.

Change up the oil.  I didn't use olive oil because I thought the flavor would be too strong.  Just as a personal preference I typically use grapeseed instead of vegetable or corn, but any of those would work.

Use a different vinegar or no vinegar at all.  You could probably use white vinegar.  I used rice vinegar because it's a tad sweet.  But I think salsa would have worked well in it's place too.

You can also find this at Tasty Kitchen!

Have a nice day,

TCW

**I've shared this recipe at the following sites - follow the links for more great and tasty recipe ideas.

Learning the Frugal Life - Frugal Tuesday

Kelly the Kitchen Kop - Real Food Wednesday

The Tasty Alternative - Allergy Free Wednesday

The Healthy Home Economist - Monday Mania

New Life on a Homestead - Homestead Barnhop

All the Small Stuff - Tuesday's at the Table

Real Food Forager - Fat Tuesday

Growing Home - Teach Me Tuesday

It's a Keeper - It's a Keeper Thursday

Frugal Follies - Frugal Food Thursday

Diary of a Stay at Home Mom - Cooking Thursday

Miz Helen's Country Cottage - Full Plate Thursday

The Nourishing Gourmet - Pennywise Platter

Make Ahead Meals for Busy Mom's - Melt In Your Mouth Monday's

My Sweet & Savory - My Meatless Monday's

Hey What's for Dinner Mom - Meatless Monday's

Simply Sugar & Gluten Free - Slightly Indulgent Tuesday's