Better than fast-food, A bright, crunchy salad for dinner
If you're like me, by Wednesday, you're feeling a little overwhelmed with all that's left to do this week, and maybe a little too tired to fix the healthy dinner you had planned for this evening.
Instead of running through the drive-through on your way home from work, stop at the grocery store and pick up some fresh, organic, pre-washed greens and maybe a baguette.
Within ten minutes after you walk in the door tonight, you can have a fresh, gorgeous salad on your table for a light summer meal. This salad is one of our favorite super quick suppers, and it's incredibly easy.
Start with pre-prepped greens
Start with the pre-prepped greens. Got kids? Show them how to prep and clean the greens and any errant vegetables you need to use.
It's a good way to begin teaching them responsibilities in the kitchen and can make for fun family time too.
My kids used to open up about their day, without any prodding from me, if I kept my mouth shut and my ears open.
Add whatever is fresh and ready in the fridge
At our house, we go for a mixture of crisp romaines, delicate spring greens, which in the summertime may include lovely edible flowers, and baby spinach.
When I get home, I add anything that's prepped and ready, or nearly so, in my fridge or pantry in each of the following food groups.
- Bright, colorful bell or sweet peppers and/or cherry, pear, grape or wedge-sliced tomatoes and/or wedges of sliced avocados
- Root vegetables such as grated carrots and beets, sliced or diced radishes, turnips or rutabagas
- Veggie alternative: Use fresh fruits, such as pears, apples, Satsuma oranges and berries
- Cruciferous vegetables such as cabbage, broccoli or kale
- Red or green onions
- Feta, sharp cheddar, or almost any artisan cheese
- Beans--Garbanzos, black, or fava beans all work well
- Beans alternate: Legumes and seeds--Peas, peanuts, pine nuts, sunflower seeds, pumpkin seeds
- Cooked whole grains such as ferro and barley
15-Minute supper salad recipe
To your pre-prepped greens, add whatever is in your fridge. Toss it altogether with your favorite dressing. If no dressing on hand, a simple vinaigrette thrown together on the spot with olive oil and balsamic or apple cider vinegar, even lemon juice works very well.
Garnish with any cooked, dried beans you have, grated raw beets, carrots or radishes. If you eat dairy, shave a little cheese over the top. All good.
That's it. A light, healthy, tasty, nearly gourmet supper for two to four in fifteen minutes or less.
- 2 C Pre-washed mixed greens per person
- 1/2 C Chopped high-color veggies per person
- 1/4 C Chopped or shredded root vegetables per person
- 2 T Chopped red or green onion per person
- 1/2 C Chopped cruciferous vegetables per person
- 1/2 C Cooked dried beans or legumes per person
- 1/4 C Cubed, shaved or crumbled cheese per person
- Pre-made dressing or vinaigrette of your choice
- Lay out containers of the ingredients salad bar style and let each person build their own.
- Serve with homemade bread, crusty baguette or even a toasted bagel.
A set of glass storage bowls with lids like this make advance prep easy too.
How to stay ahead and be ready for the next 15-minute supper
On days you have more time to cook, cut up two bell peppers instead of one and toss the second in a container for the night you need a quick splash of color and flavor.
Do this with onions, broccoli, anything you know you can use in a few days.
Instant salad bar.
Thanks for stopping by
What's your favorite super quick supper? I'm always on the prowl for recipes that use whole grains and real, whole foods. Tell me where to find yours!
© 2014 Kathryn Grace