If you are looking for a flexible salad recipe that can be adapted to whatever vegetables you have at the house, this is it. This is a very satisfying and substantial salad, and can be a full and balanced meal when served with some whole grain bread and cheese or tofu crumbles. Or, it can be a nice side salad with a main dish or a piece of meat or fish. It is a good salad to serve to guests for lunch during summer or winter, depending on the local climate.
There are three dressings that can be used at different times, or all three can be served on the side as choices at the buffet table. As usual, try to get as many of the ingredients out of your own garden, when possible, or buy locally grown organic produce. Specialty lettuces and vegetables can be substituted for the basic ones in the list of ingredients. Beets can be canned or pickled, or you may find some specialty beets at the local farmer’s market, such as Chioga, or a golden or lavender variety. And, you can always leave them out altogether. Most importantly, you can use your leftover baked potatoes, and reheat them in the microwave. If not, fresh baked potatoes are even better!
Dressing 1
- Rice wine vinegar
- Olive oil (equal parts vinegar and oil)
- Fresh basil, finely chopped
- Oregano (fresh, if possible)
- 1 clove grated garlic or 2 tablespoons of fresh salsa (optional)
Whisk ingredients together in a bowl. Add salt and pepper only if necessary.
Dressing 2
- 2 cups buttermilk, sour cream, or plain yogurt
- 2 teaspoons lemon juice
- 2 sprigs of fresh dill, chopped finely (or dried dill or anise seed)
- 1/2 clove of crushed garlic
- paprika to taste (optional)
Whisk together in a bowl
Dressing 3
- Balsamic vinegar and olive oil
Whisk together in a bowl, or add directly to the salad
The Salad
Bake three potatoes ( or steam 3 leftover baked potatoes in a microwave with a teaspoon of water in a bowl for a minute or two)
In a large salad bowl, toss any combination of the following ingredients:
- 1/2 cucumber
- 1 cup of young spinach leaves
- optional- 1/8 of a bell pepper (red, if possible) – sliced finely
- 1/2 head of loose-leaf lettuce or romaine (or ?)
- 1 cup of baby lettuce leaves (any kind)
- 6-8 leaves of arrugula, torn to pieces
- 1 grated carrot
- 1 beet (sliced or shredded)
- 1 big delicious tomato, chopped ( or 8-12 cherry tomatoes)
Slice the baked potatoes while hot and toss them into the salad. Add one of the dressings into the toss, or serve all three on the side.
Yana Marshall - Yana Ungermann-Marshall is a writer, artist and Information Professional currently working at Altadena Public Library as a Reference ...
