A Big Lettuce Mix and Salads

I'm feeling the need to narrow my food focus for a little while, to just soups and salads. I made a big pot of soup and a big lettuce mix to use for various salads in the next several days.

I haven't bought iceberg lettuce in a long time but realized that I've been craving it. While shopping recently I found the heads were very solid and heavy, which are the only kind I ever buy. After coring, removing outer leaves, I washed and let it drain, patted it dry with paper towels, then combined it with the rest of these ingredients:

1 lg. heavy head of iceberg lettuce

1/3 head of purple cabbage

1 celery heart + green tops

4-5 big green onions

1/2 med. sweet onion

3 lg. pickling cucumbers

Cut the lettuce in half, then slice it one way then the other, into cubes. Do the same with the purple cabbage. Slice-chop the celery and onions. Rough peel then slice-chop cucumbers into the mix and toss well.

Today I took a big handful of the lettuce mix and added:

2oz. smoked Lake Superior Whitefish

1/2 sm. avocado

juice of 1/2 lemon

2T± EVOO

salt + pepper 

Then a Strawberry Salad sounded good, drizzled with Thai Coconut dressing.

I added macadamia nuts after I took the photo.

This was just lettuce mix, tomato, mushrooms, avocado with ranch dressing and fresh ground black pepper.

Today I had company for lunch and we had 3 or 4 smaller salads with tomato and avocado with our soup and bread. This mix made a LOT of really good salads!

Remember, salads are good all year-round. . .Lin

Kalamata Tuna Salad

I'm having a girls dog-walk and lunch today with my daughter, granddaughter and a good friend of theirs.  These two foods pair well to make an easy, do-ahead lunch.

3/4-1c mayonnaise
2-4T balsamic vinegar
sea salt and ground garlic
black pepper

1 12oz. can tuna - drained

2/3 c chopped kalamata olives

1 sm.-med. onion - chopped

2 stalks celery - sliced thin

1c frozen peas

7oz. pasta - cooked al dente and drained

~ 3-4 oz. capers ~ optional 

Combine the first group of ingredients in a large bowl.  Taste it to see what adjustments are needed, then add everything else.  Toss and chill several hours.  Serve with chopped, seasoned tomatoes and cucumbers. . .Lin


A Favorite Tomatoes and Cucumber Salad

2 med. cucumbers - rough peeled and chopped
2 med. tomatoes - chopped
1 shallot - peeled and sliced
sea salt and ground garlic
black pepper
a big splash of balsamic vinegar
1/2c± extra virgin olive oil
sliced avocados

Combine everything but the avocado in a medium bowl.  Cover and chill a couple hours.  Just before serving, garnish with the sliced avocado. . .Lin

Salad Season

In my house, Salad Season is all year long, just like Soup Season.  This was my great find today, while at our local organic grocery store - this awesome sprouting jar!  A half gallon jar, which is probably overkill since I live alone, but I'm pretty sure that whatever I sprout, I'll eat before they get funky.

I bought 4 seeds for sprouting, my favorite, green lentils - which have a really nice peppery flavor, mung beans, radish and broccoli seeds.  All organic.

Today I'm only using the lentils and mung beans (in the bags) - one part, consisting of a mix of those two, into the jar, followed by three parts warm water.  Always stick with similar sizes, or you'll have some big ones that are rock hard mixed in with little ones that are perfectly sprouted.  The smaller they are, the faster they sprout.

I hope you try these on whole grain bread sandwiches and salads for a great, spring-fresh flavor, vitamins and lots of protein. . .Lin

Carrots, Hummus and a Simple Salad

1 lg. carrot cut into thirds and sliced

½c roasted red pepper hummus

a small simple salad

Cut carrots, rinse and wrap in a double paper towel. Cook in the microwave for one minute. Rinse with cold water, dry and plate next to a mound of hummus. The salad is just a handful of my greens and onion lettuce mix I always have in the 'fridge. Top with tomatoes and your favorite dressing. This idea is great for a quick vegan lunch. Hummus is an excellent source of vegetable protein and healthy fat. . .Lin

A Chunky Red, Green and White Salad

a handful of grape tomatoes

½ a large firm avocado

1 mini-English cucumber

Rough chop the avocado and cucumber, combine all the above. Serve with a sprinkle of coarse sea salt or a spash of your favorite dressing. This goes together in minutes and because of the wonderful, fresh flavors, is quickly becoming a favorite of mine. Pairs well with pasta dishes. . .Lin

Sprouting

Seed, bean and grain sprouts contain a high amount of good natural plant protein.  Sprouting jars with instructions as well as seed mixtures can be purchased at your local co-op or health food store or you can combine your own.  Keep the sizes similar since smaller seeds take only a couple days to sprout while bigger grains and beans take twice this long.  Sprouts are wonderful on salads and sandwiches.  If you love fresh crunch in a salad, try sprouting. . .Lin

'Y-'66 - Elmhurst IL - Reunion-Picnic Salads

Elmhurst Illinois - York '66 - Lin's Reunion Salads

Italian Tomato-Cucumber Salad

1 lg leek – sliced

1 yellow or orange pepper - sliced

1 9½oz jar - pitted - drained Kalamata olives

a big handful of flat leaf Italian parsley – sliced

12-15 sm-med pickling or mini-English cucumbers

2 packages grape tomatoes - some whole some halved

Lemon-Oil Dressing

1 can black beans - drained and rinsed

1 can Cannellini (Italian white kidney beans) - drained and rinsed

Put first 6 ingredients in a big glass bowl. Pour 1 recipe of Lemon-Oil Dressing over the top, mix well. Add beans then gently mix and chill. Before serving, toss with 4-6oz Bleu cheese crumbles. . .Lin

Green & Purple Broccoli Salad

1 large bunch of broccoli - separate into florets

½# bacon cut small, cooked crispy and drained

~ 1c mayonnaise

~ ¼-½c Kraft Poppyseed Dressing

~ 2T fruity Balsamic vinegar

1 c craisins or golden raisins

1½c slivered almonds

1 Vidalia onion - or purple onion – halve-slice

1 large bunch of grapes - green or red - halved

½c orzo or other very small pasta - cook el dente

Steam broccoli lightly until bright green. Rinse with cold water, drain well. In a big glass bowl, whisk next three ingredients together for the dressing. Add the craisins, almonds and onion in a big glass, mixing well. Add grapes and pasta. Toss again and chill. Just before serving add bacon, toss and serve. . .Lin

My Go-To Salad

This is one version of comfort food for me.

A fresh 5-Ingredient Salad with a side of rinsed-drained red beans.

Dressed with a drizzle of extra virgin olive oil and my favorite Balsamic vinegar.

A sprinkle of coarse grey Celtic Sea salt and some fresh ground black pepper.

Happy Salad Days to you! . . . Lin

Summer Salads - Three Different Days - Three Different Ways

I love the 'Krab Salad' our grocery deli's sells, just the way it is, or with more chopped scallions, dill, pasta, etc.  When combined with other fruit, vegetables or salads, 1# of this lasts for three days.  It's so nice to buy something like this once in a while to make lunch quick and easy on busy days.  Be creative. Happy Salad Days! . . . Lin

. . .and for lunch I had a big yummy bowl of FIBER. . .

Surprisingly, this huge salad, with only 'normal' salad ingredients,

has only about 1/7^th the recommended daily amount of fiber

– until –

you add ½ a can of beans, ½ an avocado and some nuts or seeds

then, guess what?

you've just eaten 6/7^th of your daily requirement!

One can of beans + 1 avocado per day would easily put you over the top!

And your body would be very happy  :-D

Fiber is talked about a lot, but often not sought out as part of a healthy daily diet.

Beans are the best source and the more you read about them in regard to the fiber

they bring to the table, the more you'll realize. . .

they truly are a Wonder Food!

https://www.cleaningupcleanse.com/blog/beans-beans-the-musical-fruit-and-ideal-protein-source/

http://lowcarbdiets.about.com/od/carbcounts/a/avocados.htm

http://www.karenhurd.com/books.html

http://www.livestrong.com/article/153953-what-are-cleansing-foods/

Do your body a favor – Eat Colors – AND – Eat some Beans (and avocados). . .Lin

Making Your Own Lettuce Mixes

This is a subject I keep coming back to.  Please don't buy that horrible 'salad'-in-a-bag-stuff!  A really good, crisp, healthy mix of FRESH greens and vegetables that won't wilt, is foundational to an excellent salad.

I was very happy to discover the newest addition to my list of possible ingredients for salad mixes.  I bought this container of organic, mixed baby kale for a casserole type dish I have in mind.  When I tasted it, I realized it would be far better raw, in a salad, or on a sandwich.  These little leaves are full of interesting flavors and have sort of a crisp-tender texture.  There's a grassiness, yet mild bitterness to them that's perfect when combined with a crisp-crunchy, more neutral flavored lettuce such as Baby Romaine or Boston (a.k.a. Butter Lettuce).

This mix is:

3/4 med  sweet onion - sliced

1/4 sm    head of cabbage, red or green - sliced

1 bunch Baby Romaine, slice twice lengthwise -
                then crosswise

2 - 4        pickling  or mini-English cucumbers

1/2 pkg   Earthbound Farm brand Organic Mixed Baby Kale

Wash in your salad spinner basket.  (Mine is a "MAINSTAYS" brand that I bought for  under $10 and I love it!)  Rinse and repeat a few times.  Drain a little then spin several times to dry.  Transfer washed-dry greens from the drainer-basket to the dry spinner 'bowl'.  Once greens have aired out an hour or so, cover with spinner top and refrigerate.  Any time you're ready for a salad, the greens are ready too!  Grab a big handful, drizzle with dressing for a simple salad of baby greens.  If you want more than that, add other chopped, sliced vegetables:  Avocado, tomato, broccoli - fresh or lightly steamed, grated carrots, etc. . .Lin

A Great Fresh Chunky Salad

2  English
    Mini-Cucumbers
1  PERFECT avocado
1  PERFECT tomato

Don't even bother with anything less than perfect!  You can also add a lettuce mix and onion, or not. . . . .

Chop-slice these all up and serve with extra virgin olive oil and Balsamic Vinegar or whatever your current favorite dressing happens to be and any other side dish or main dish you love. . .Lin

Crunchy Tuna Salad

1 12oz  can tuna - drained
1  med  carrot - grated
3  stlks  celery & tops - chopped
1/4 lg   onion - chopped
1/4 c     chopped pickles

Add enough plain Greek yogurt, sour cream or mayonnaise to hold it all together.  Check seasonings and add salt, pepper, Italian seasonings, seasoned salt, etc.  Other options:  dill, shredded basil, pimentos, etc.

Combine everything.  Serve over lettuce, rice cakes, with crackers - or - cook up 1c dry pasta and add to make Tuna Pasta Salad. . .Lin

Quinoa Tabouli

2/3 c quinoa
Simmer, covered, in 1 1/3 c water
for 10 minutes - remove from heat
and let stand 20 minutes

~Chop or slice:
1/2 lg onion
3 sm mini English cucumbers
1/2 bu parsley - curly works best for this
1 lg clove garlic - FINELY minced
~optional-- a little fresh snipped basil or mint
~Grate:
2 med carrots
~Zest and Juice:
1 lemon

Combine all the above and at the end - add:
2 c rinsed, drained canned beans - black, red, white, etc.
2-3 med chopped tomatoes - Romas are good for this



Drizzle on a few tablespoons of good quality extra-virgin olive oil, sprinkle with a little salt and pepper then toss. This fills a big mixing bowl. Chill an hour or so before serving. . .Lin

Colorful Food

Current nutritional wisdom tells us we should plan our meals around the color pallet. There are certain vitamins an minerals associated with each of them. Variety ensures a healthy balanced diet. The tomatoes are what inspired my post for today.

The end result of this photo is one of my 5 Ingredient Salads. In this salad, each component can be as simple or complex as you'd like.

My LETTUCE mix today is red leaf lettuce, romaine hearts, sliced onion, radishes and chopped red cabbage for a nice crunch. Since I recently bought 10# of Vidalia ONIONS, they're showing up in a lot of my recipes right now. While this mix isn't just lettuce, lettuce is the base and the rest are compatible ingredients since they're all relatively dry. They can be mixed days ahead and the leftovers store well together. I chop and slice all of those, wash in my salad spinner, then refrigerate what's not used in the large plastic covered bowl that is the base of my spinner.

To the lettuce mix I add the remaining 3 ingredients. The only CUCUMBERS I buy are the long, skinny 'Burpless' English, Mini-English, or pickling cucumbers. So crisp and fresh tasting! I feel the regular dark green, smooth skinned common grocery store cucumbers, the 'Straight Eight' variety, are tasteless, watery, have horrible big nasty seeds and tough plastic-bag skins - ick!

In my opinion, the TOMATOES with the best flavor are the huge, big-shouldered, red beefsteaks. However, the ones for today are so pretty! The orange and yellow also are quite low in acid - if that's a concern for you. AVOCADOS are a staple in my kitchen and wonderful in tossed salads. Since they're the most delicate, I add those last.

The finished 5 Ingredient Salad is shown here with croutons and 3 salad dressing I make regularly - Recipes for all of the above were posted earlier. Happy Cooking. . .Be bold and creative with your colors! . . Lin

Black Bean Salad

1 15.5oz can black beans – drained and rinsed
1 c chopped celery
½ c chopped onion
½ c plain Greek yogurt
2 sm sweet peppers – quartered and sliced
½ t ground cumin
¼ t sea salt
a sprinkle of cayenne pepper






Combine all ingredients and chill several hours. . .Lin

Marinated Artichoke-Caper Salad

Drain and Rinse:

1 can quartered artichokes
1 can hearts of palm
1 4oz jar capers
Combine in bowl with:
20 grape tomatoes - halved
1/2 bunch Italian (flat leaf) parsley - snipped
1 med onion quartered and sliced thin
3/4 c chopped celery

Pour about 1/3 container of Lemon-Olive Oil Salad Dressing** - or any good Italian dressing - over vegetables and mix. For pasta salad add 6-8 oz. cooked, rinsed and drained penne or bowties and some fresh grated Parmesan cheese.  Chicken or Shrimp could also be added with the pasta.  Chill 1 hour. . .Lin

Ham and Turkey Salad

Today 'frugality is the mother of invention.' Not that I've ever been accused of being frugal, but I do hate to throw away anything good. So when I was scrounging for lunch, I discovered about 6 oz. of ham and turkey deli meat I bought a week ago. It looked and tasted good, so I made 'salad.' Then. . .how to eat ...this? It sounded good over mixed greens as well as a rice cake. Being the Queen of Excess, I opted for both :o)



6 oz. deli meat - chopped
2 green onions - chopped (white and greens)
2 miniature sweet peppers - chopped
2 middle ribs of celery wih tops - chopped
2 T plain Greek yogurt
2 T light sour cream
1/8 t pepper
1/2 t dill weed

Mix together and serve - - however you want! Makes enough for 2 lunches. . .Lin