I’ve become a bit of a salad-a-holic lately. As in, if I had friends I actually saw on a regular basis and they knew how many leafy greens I was ingesting, I’m sure someone would stage an intervention. Fortunately, I don’t have a social life and with only like, two friends who I see maybe once or twice a year, my vices are allowed to run amuck unchecked.
This explains why my skin may be turning green shortly.
Today, I am showing you the salad I eat two or three (or four or five) times a week. Sometimes it is lunch, sometimes it is supper, sometimes it is a snack, and I’m not gonna lie, sometimes it is breakfast.
I don’t hold myself to mealtime boundaries when it comes to food choices. This drives one of those two friends crazy. She has a firmly held belief that breakfast food should be ingested at breakfast time so I take great delight in calling her at 5:00 am while I am eating things like greek salad or a bowl of sweet and sassy pickles. It’s how I get my kicks and hey, we gotta get ’em however we can somedays!
So here we go, my salad. Most folks would think of it as a Greek salad, I just think of it as mine – Because I generally don’t have to share
Rather than do a full tutorial, I just did a few pics because me throwing things in a bowl together is about as exciting as it sounds.
Of course, you can use whatever ingredients you like but I keep mine simple. I prefer dark greens and most of the time I just use spinach for the salad base. I add cucumbers, sliced red onions, feta cheese, and fresh basil. On the cheese, I find that it is usually cheaper to buy a block of it and crumble it myself. It crumbles easy so I just hold it over my salad and break it up with my hands.
For you, just for you, because I love you sooooo much, I am using a tomato in today’s salad. I don’t normally add tomato because I love them every way in the world except for raw. But I know most of y’all like them raw (no judgement here, we’re all weird in different ways, right?) and I wanted you to be able to fully visualize this salad as you would eat it. Plus, I’m slicing them in big enough wedges that I can fish out later so it’s a win for both of us.
To make this salad quick and easy during the week, on the weekend I chop everything up and put all of the ingredients in separate containers in my fridge so I can throw this together in a flash. To store my lettuce for the week, I put it in a large zipper seal plastic bag along with a paper towel. This absorbs excess moisture and keeps your lettuce fresh at least two or three times longer than normal.
To make the salad, I tear up the basil leaves and mix them with my greens, then I toss it together with all of my vegetables. I have experimented with all sorts of dressings and I find the best for my taste is simply Balsamic Vinaigrette.
I buy the cheapest brand the store has but then on the way home I make sure I mention how expensive it was while the dressing is still in the car. That way it doesn’t know it was generic and behaves the same as an expensive dressing.
Isn’t that a gorgeous salad?
Yeah. Now I’ve got to go eat this. I highly suggest you make your own and join me
What is your go to salad?
I’d love to hear about it in the comments – You might inspire me to try something new!
- Greek Salad
- Dark greens of your choice
- Chopped Red Onion
- Sliced Cucumber
- Fresh Sliced Tomato
- Crumbled Feta Cheese
- Fresh Basil Leaves
- Balsamic Vinaigrette
- Tear basil leaves and add to greens along with all other veggies. Toss to combine. Sprinkle Feta cheese over top and drizzle with vinaigrette.
“Two things to remember in life: Take care of your thoughts when you’re alone and take care of your words when you’re with people.”
Submitted by Janet Taylor. Click here to submit your own.
I have a new series on SouthernPlate called Lifesavers. These are little daily devotionals I write and usually share on Facebook but I decided to start sharing them here from time to time as well. To read today’s please click here.Yum