Monday, June 6, 2011

Kitchen Sink Salad

I used to not like salads as an entree. They seemed so boring. I needed more. But I finally figured out I just wasn't putting enough good stuff in them. So now my philosophy is to dump as many things I love on top of some greens. Behold:



The Kitchen Sink Salad. Everything good. And completely customizable.



Start with some greens. I've been having a chronic arugula craving lately, but it doesn't really stock that many nutrients on its own, so I used half baby spinach as well.



Next I chopped some fruits and veggies. The grapes and blueberries add a little sweetness without being overpowering. Tomatoes are a must for me in any salad, and these little grape ones are so cute. And, of course, avocado adds some creamy deliciousness. (Meanwhile, I was roasting some chopped yellow squash in the toaster oven on 400 degrees to soften it.)



Since this is dinner, we need some bulk. My favorites: a soft-boiled egg and baby potatoes. These creamer potatoes add an amazing texture to the salad. And I realize some people might get grossed out by the soft-boiled egg, but the runny yolk mixing with everything else is like heaven to me.



Annnd everything assembled. Spinach, arugula, blueberries, tomatoes, avocado, summer squash, grapes, egg, and potatoes. And topped with my homemade dressing: olive oil, white balsamic vinegar, brown mustard, lemon juice, salt, pepper, garlic powder, and dried basil. Measured in whatever proportions come to mind when I make it.

Not pictured: the kitchen sink.

4 comments:

  1. I notice you have a picture of your toaster in the background. Don't you think it is rude and inappropriate to include your toaster without crediting it or asking for ITS OPINION?!

    You are self-centered and your elbows are probably all weird.

    ReplyDelete
  2. Her elbows are totally weird.

    ReplyDelete
  3. Do you like feta? I love mixing feta with fruit in salad. Sweet/salty/awesomeness. Start with watermelon or blackberries.

    ReplyDelete

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