Salads can be easily packed in Tupperware to bring to work or class for lunch, made as a side dish for a small party, or, if packed with the right nutrients, used as a main dinner course.
According to Earthbound Farm Organic, baby greens are more nutritious than a salad made with iceberg or romaine lettuce. Also, baby greens are tasteful, but not overbearingly so like arugula can be, for example, so the variety of ingredients you can use is wide. Any brand will taste delicious-just make sure it’s fresh, and especially if purchased at a farmer’s market, cleaned and dried before you begin mixing.
These salad recipes are one- or two-pot dishes, so clean up is quick and easy; and while the ingredients show my personal preferences, it’s easy to add or subtract to fit your own tastes. And remember, if you bring any of these salads as a lunch, don’t add the dressing until just before you eat, or the lettuce will lose that delightful crunch and the pretty fluffiness found in baby greens.
Berries & Baby Greens
Baby greens
Fresh blueberries, raspberries, and strawberries
Craisins (dried cranberries)
Sliced almonds (for this recipe, I like them best untoasted)
Blueberry Pomegranate salad dressing
This recipe works great on its own for a light summer lunch or as a side to a seafood dish with white wine. Use a large bowl for mixing, and put in as many greens as you’ll need. I like to use blueberries, raspberries, and strawberries (blackberries are another great choice, though). Place a handful of blueberries and raspberries on a cutting board, and cut each berry in half-this helps spread the juices over your lettuce-and pour into your mixing bowl. Depending on the size of your strawberries, cut them in quarters or thirds, and place those in the bowl as well. Add craisins and sliced almonds for added flavor and texture. Use your hands to mix the salad so the ingredients are evenly distributed and the berry juices start to coat the lettuce, but just slightly. Pour a light, fruity dressing on top (I prefer Maple Grove Farms Blueberry Pomegranate), but raspberry vinaigrette works well, too. Stir and enjoy.
Classic Dinner Party Salad
Baby greens
Two cucumbers
Red, yellow, green peppers (at least one of each)
Variety of tasty salad dressings
For this dish, the appeal is all in the presentation: a large, flat, oval dish looks best, but use what you have. First, peal the cucumber skin in one-quarter inch increments. Slice thinly and align the slices around the dish’s perimeter, with minimal overlap. Place the baby greens in the center, coating the entire dish, so that there will be more than enough greens for everyone (for large parties, two dishes may be used). Cut the red pepper into thin slices and place around the perimeter of the lettuce. This step works best when you drop the slices about a half-foot from the dish, so that the placement seems more random. Dice the tomato, green and orange peppers, and use a spoon or your fingers to scatter around the pieces on top of the greens. Then scatter a few pinches of salt and pepper on top. Place tongs on the side of your dish and a variety of dressings and let your guests choose what they like. Rather than use the bottles, pour the dressings into small, clear bowls, with a spoon for each dressing. Almost any dressing goes well with this salad, so provide a variety-some of my favorites are balsamic vinaigrette, Ranch, and Catalina.
Warm Veggie Asian Salad
One bag of frozen stir-fry veggies (be aware, if you’re hungry and feeling cheap, going fresh will take longer and be more expensive!)
Asian sesame ginger & soy dressing
Many people put warm chicken on their salads, so why not warm vegetables? They’re healthy, tasty, and filling enough to make a full meal (albeit a light one). The pre-packed frozen vegetable bags are easy to use and inexpensive (especially if you buy your local grocery store’s brand, which I find to be just as tasty). I prefer the stir fry blend for this dish, but almost any will do; again, it depends on you personal tastes. Let the veggies sit out as you heat a flat pan over a low- to medium-temperature stovetop. After a minute, drizzle olive oil over the surface and pour your veggies onto the pan. Make sure you stay by the stove and stir regularly; after a few minutes, sprinkle salt and pepper over them as they cook. Unlike chicken, you don’t need to worry about cooking all the way through-they’re just veggies, so they just need to heat up and let the seasoning and oil soak through. As they cook, pour your baby greens in a medium-sized bowl (one for every person eating the dish). When your veggies are finished, turn off the stove and use the spatula to place the veggies on top of the lettuce. Then drizzle the dressing. I like Ken’s Steak House Lite Asian Sesame with Ginger & Soy, but use whatever Asian-style dressing you have. Mix the veggies and lettuce together as you eat and enjoy!
Sources:
Earthbound Farm Organic, Earthbound Farm Organic Salads, Fruits and Vegetables | Salad ID Chart
