I have a Favourite Salad which I make all the time. This year I’ve been switching it up a bit. Here in Nova Scotia, our growing season is short and late. Cucumbers are just coming on stream, and this year’s tomatoes are at least a month away. I’m using a combination of summer and winter vegetables to make a Chopped Salad. It has no lettuce or greens, just chunky raw vegetables, all of which will last for a week or more in the fridge without wilting or browning.
It is this easy. I choose a bunch of sturdy vegetables, whatever I have or is on sale. But no fragile ones like green onions, sprouts or juicy soft tomatoes.
I picked celery, carrots and cauliflower that were already in the fridge, and added broccoli, red pepper, radishes, zucchini and summer squash.
Then I peel stuff that needs to be peeled and chop off stuff that needs to be chopped off (tops, ends, etc.)
Then let the chopping commence! You know me, I try to make all the veggie pieces kinda the same size 🙂
Then the complicated step (ha, ha): mix ’em up!
If I were serving this to a group, I would stir in a bottle of salad dressing and let it marinate in the fridge.
For myself, I divide it up into 5 containers, each of which is a meal-sized salad. I have two ways I like to eat this: one is to add a handful of walnuts and some Greek salad dressing (oregano and feta). Delish! The other is with a creamy poppyseed dressing. It would also be good with some diced apples and raisins.
Best yet, if I have any left over at the end of the week, I can throw it into a stir fry!
Do you make any salads without leafy greens?