Day 82–Saladpalooza

Our inaugural saladpalooza ingredients!

Spring is salad time! Spring greens are so fresh and tasty here–the lettuce is still sweet and not in danger of bolting, carrots are in and broccoli is still coming in from the winter gardens.

My family loves a salad bar–it’s nice to have choices and build a salad just the way you want it. But restaurant salad bars tend to use bagged lettuce and pre-cut vegetables shipped halfway across the country. And don’t even ask where those eggs on the salad bar come from. So, I wondered to myself, how can we make a better salad bar concept at home?

Enter Saladpalooza! Why “palooza”? No reason except it sounded good to me at the time. It’s all in the marketing, right??

Saladpalooza night featured our farmers market finds, all cleaned, chopped and ready for salad-building.

We had:

  • Organic Red leaf lettuce from Ben’s Produce
  • Broccoli from the state farmers market
  • Organic mushrooms (leftovers)
  • Hothouse tomatoes and cucumber from the state farmers market
  • Organic carrots from Coon Rock Farm
  • Avocado
  • Organic spring onions from Heaven On Earth Organics
  • Hard boiled eggs from Water Oaks Farm
  • Leftover grated cheese
  • Homemade ranch dressing from Creative Noshing’s recipe

    Spring is the time when fresh lettuce shines! This red leaf was sweet, crunchy and delicious!

Similar to our pizza challenge, everyone gets to choose what goes on their salad and no one gets pestered to eat something they don’t like. When there are only good choices, it doesn’t matter who chooses what! And the mini-salad bar uses up small amounts of leftover vegetables, making it a good “clean up” meal.

I’d love to say Ellie ate loads of vegetables, but in truth, she didn’t eat with us last night, so that is still untested territory.¬†Tom and I¬†declared it a delicious success and will be trying it again soon!

Try a saladpalooza night this spring and see if it’s a hit with your family. As for us, this is all that was left!

Advertisement