Day 121–Salads and Salad Dressings

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Our Saladpalooza nights feature whatever ingredients are fresh and handy (and sometimes some leftovers, too!).

 

Our Produce Box last week and this week feature lots of salad greens, so salads are BIG on our menu. We’re trying things like our Saladpalooza night (basically an at-home salad bar), mixing up our salad toppings, and having theme salads (Mexican salad featuring black beans, corn and avocado, etc.). What really makes salads a happy thing in my house, though, is the salad dressing. After reading the ingredients in most grocery store dressings, I decided to try making my own so I can control the ingredients and eliminate unnecessary sugars and high fructose corn syrup. Here is what I have learned about making salad dressing:

  1. It is much easier than I thought.
  2. I have most of the ingredients in my pantry already.
  3. My stick blender (immersion blender) is my greatest ally.

With a few handy ingredients and my little, easy-to-clean stick blender, we have been able to create very delicious dressings in about 5 minutes. On the topic of dressings, I have to give a shout out to another blogger who has given me a lot of inspiration to seek fresh salad ideas. A fellow blogger at Creative Noshing has been a great inspiration to me as we explore making different dressings. She has wonderful, fresh, recipes for dressings that have become our staples. Our favorites are homemade ranch dressing and a spicy Asian peanut dressing (which is also amazing on stir fry vegetables).

Salads are a great way to get your vegetables in and this time of year, when lettuce is king, you can get impeccably fresh greens as well as sugar snap peas, carrots, radish and other yummy salad staples. After a winter of cooked greens (not that I mind collards), it’s nice to fill up on salad that does not come from a bag!

Visit Creative Noshing for some superb dressing recipes. Whether you like ranch, Russian dressing, poppy seed or spicy peanut, she probably has a recipe that will have your family happily eating their greens!

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!