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bountiful salad anytime of the year

Most of my meals are not complete unless there is a large bowl of salad.  Summer harvest offers so many great seasonal choices of healthy additions to lettuce leaves but that does not mean you cannot create something just as great in other seasons.  Buy the season- winter and fall squashes, cucumbers, carrots, beets, spring vegetables.

In England, early summer is full of local tomatoes that are bursting with flavor and color–finally!  But it does not end at just the tomato- cut up carrots, cucumbers, red peppers, chives and maybe some left over vegetables from the night before, and toss them with a selection of  lettuces.

My theory is that a good salad is all in the tossing!  Mix the dressing well, add salt and pepper and toss again.

bountiful salad anytime of the year

Most of my meals are not complete unless there is a large bowl of salad.  Summer harvest offers so many great seasonal choices of healthy additions to lettuce leaves but that does not mean you cannot create something just as great in other seasons.  Buy the season- winter and fall squashes, cucumbers, carrots, beets, spring vegetables.

In England, early summer is full of local tomatoes that are bursting with flavor and color–finally!  But it does not end at just the tomato- cut up carrots, cucumbers, red peppers, chives and maybe some left over vegetables from the night before, and toss them with a selection of  lettuces.

My theory is that a good salad is all in the tossing!  Mix the dressing well, add salt and pepper and toss again.

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Ingredients

Recipe serves: 6
1 head romaine lettuce, cleaned
1/2 head butter lettuce
1 cup arugula (rocket)
1 cup cherry tomatoes, sliced in quarters
1/2 large or 3 small cucumbers, diced
2 hearts of palm (palm hearts), cut lengthwise and then in slices
1/2 cup cooked bulgar wheat (can also use bulgar wheat, couscous, rice, or quinoa)
1/4 cup toasted pine nuts or sunflower seeds
2 tablespoons fresh chives, finely chopped
Optional
any other vegetable left over in refrigerator, finely chopped
dressing
2 tablespoons olive oil, more to taste
2 tablespoons balsamic vinegar
1 tablespoon onion powder
salt and pepper, to taste
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bountiful salad anytime of the year
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  • time
    15 minutes
  • serves
    6
  • skill level
    Easy

Ingredients

  • 1 head romaine lettuce, cleaned
  • 1/2 head butter lettuce
  • 1 cup arugula (rocket)
  • 1 cup cherry tomatoes, sliced in quarters
  • 1/2 large or 3 small cucumbers, diced
  • 2 hearts of palm (palm hearts), cut lengthwise and then in slices
  • 1/2 cup cooked bulgar wheat (can also use bulgar wheat, couscous, rice, or quinoa)
  • 1/4 cup toasted pine nuts or sunflower seeds
  • 2 tablespoons fresh chives, finely chopped

  • Optional

  • any other vegetable left over in refrigerator, finely chopped

  • dressing

  • 2 tablespoons olive oil, more to taste
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon onion powder
  • salt and pepper, to taste

Directions

1
Done

Make sure your leaves are properly cleaned and dry. I like to cut the lettuces into pieces that are easy to eat. There is nothing worse then struggling to put a piece of lettuce in your mouth.
2
Done

Cut up all the vegetables into equal size- about the size of the cherry tomatoes.

3
Done

Add the lettuces to a large salad bowl, then vegetables and your preferred grain (bulgar wheat, couscous, rice, or quinoa).
4
Done

Toss in the pine nuts or sunflower seeds and fresh chives.
5
Done

Sprinkle the onion powder over the ingredients, and then toss all together.
6
Done

Add vinegar, olive oil, toss again well. Taste and then add salt and pepper. Toss again well, taste. Make sure all the dressing is well coated onto the salad.
7
Done

Serve immediately.

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