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