Monday, March 22, 2010

Savory spring salad

It's spring break. I haven't cooked in days because we were on break and traveling or having guests. When that happens, we eat out a lot, or we eat other people's food. But, a few days ago, I made one of my favorite salads.

I know. Salads aren't exciting, and probably most people reading this know how to make a damned salad. But this salad is for people who are sensory seekers, who want flavor to savor with their greens, people who can handle the almost overwhelming combination I'm about to present to you. And, like I noted, it's spring. A great time for salads.

Regardless of your salad attitude, I can tell you that this little baby will load you up with all the green leafy things, colorful crunchy things, fiber, flavor, and sabor you'd need for a good lunch or a "light"-ish dinner. This is good (green) stuff.

That means, of course, that you're gonna need some greens. I use an organic spring mix with baby spinach added in. Top this with shredded carrots and shredded broccoli slaw. I buy these in bags at the store...if you can't find that, then I guess you'd need to shred these yourself or add in larger chopped pieces of these items.

Get the tartest apple you can find. Small, brightly green Granny Smiths, nicely chilled, are my favorites for this. Slice it thin, as thinly as you can. I use an entire apple for this salad. Keeps the doctor away, I hear, and I could use that.

Green olives--saltilicious!--go great on this (to my sensory and salt-seeking palate, anyway). I used the sliced kind with pimentos. Adds a nice color and yet another flavor to the mix.

I'm a sucker for blue-veined cheeses. For this salad, I go for gorgonzola, but bleu cheese would do, as well. I lay out for really good cheese, and the flavor a truly tasty blue adds to something like this cannot be beat.

Finally, there's meat. My preferred addition here is smoked turkey breast, sliced (we get the nitrate-free variety). Bacon, microwaved to crisp, is also good if you don't have turkey. This salad has so much flavor and substance, though, that you can dispense with the additional animal protein altogether if that's not your thing.

For the dressing, I prefer balsamic vinaigrette (I go with Newman's Own) or Marie's Greek Vinaigrette. Adds even more zing to this already zingy combination. Like I said, I'm a flavor seeker. I often make my own dressings, but for this salad, either of these is a wonderful finish.

Chill it until you eat it. Then, sit down with your fork and dig in to the cold, crunchy, salty sabor that is this salad. Mmmmmm.


  1. Sounds amazing. We eat tons of salad. I live on them once the weather warms up, but year-round I look for seasonal things to add: apples and cranberries in the fall; pears with bleu cheese in the winter, and when it warms up, I love to add tuna or chicken and make it a meal!

    Can't wait to try this one!

  2. O.M.G. THIS sounds amazing! I'm gonna try this this week/weekend! I can't eat nuts but you could always sub walnuts for some animal protein. :-)

  3. Truly this does sound incredibly good. I like a really flavorful salad. My mouth is watering!