CHOPPED SALADS

“Whoever snuck the s in ‘fast food’ was a clever little bastard.”

OK.  We all know we’re supposed to eat our veggies, especially those that grow above ground.  I read that somewhere on the Internet so it must be true.

Personally, I simply feel better when my eating includes a good portion of veggies.  Of course, in order to not get hungry fifteen minutes after lunch, I like to partner my salads with a nice vinaigrette made with a lot of olive oil and maybe a pork chop on the side.  Yum!

For those of you unfamiliar with making your own vinaigrette, the ingredients are varied and simple.  The process is quick and easy.  Simply put oil and vinegar into a medium sized bowl in a ratio of about 4 to 1.  Whisk this mixture until it gets cloudy.  Then toss in some of your favorite herbs and spices like Italian seasoning and a dash of sweetener.  My usual choice for sweetener is a pinch of Splenda or Stevia.

About vinegar.  I love Bragg Apple Cider Vinegar.  It’s made of apples.  I once heard that regular vinegar is sometimes made from petroleum products.  How silly, I thought, until I looked it up on Wikipedia.  The last sentence in the writeup about white vinegar states that it can also be used for cleaning.  Good choice.

But now to the chopped salad recipes. There really aren’t any recipes for chopped salad written in stone unless you were brought up in my family.  Almost everything was written in stone, which was very hard on the bookshelves.  But for those of you raised in regular, dysfunctional families, you can make a chopped salad from just about any veggie you have on hand.  Even the canned veggies that you know and love.  The secret is to make it pleasing, not only to the palate but also to the eye.  Use color!

my-salad

This is a salad called, My Salad.  I named it that because of the rule that if you make it you get to name it.  That applies to salads and to children.  There are green beans, red pepper, sliced olives, and a bit of chopped up pepperoni that was sitting in the fridge looking delicious.

And then I was invited to a luncheon and asked to bring a salad.  Chopped veggies to the rescue!  This is what I made.

chopveg

This particular creation contained cauliflower, carrots, zucchini and tomatoes, along with the green beans and red pepper.   It looks good enough to eat!

One last FAQ.  Are you putting your salad greens into jars?  Do try that.  Stuff those little darlings in, cover with a lid, and your greens will stay fresh for at least a week or more.

I promise my next entry won’t be a salad.  And that’s written in stone!

Loveya – The Grandma

There’s more!!!!

Because I promised that the next entry wouldn’t be a salad I’m going to have to make my amends right here.  After my lovely salad was finished and ready to take to the luncheon I, thankfully, tasted it.  It was bland.  I made a second batch of vinaigrette and added it.  Still bland.  Added more salt.  Nope.  Threw in a few globs of mayo.  Success!  It was really good.(Note:  Globs is an official measuring term used by the desperate.)

This is what it looked like.

salad-re-do

Maybe I overdid the parsley a bit but the ladies loved the salad.  Then they asked for the recipe.  I confessed and told the whole truth.  They love me.  They smiled. They did not roll their eyes.  Really good friends!

Still Loveya – The Grandma

 

Grandma Pat Cooks Healthy Habits lo-carb salads

Grandma Pat View All →

Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.

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