Friday, February 8, 2013

Everything But... Kitchen Sink Salad.

The hubbs and I usually end up staying at home on Friday nights-  blame it on sheer laziness or in truth, it feels good to put on some comfy flannel pj's, pour a glass a wine and revel in the do-nothingness of a cozy evening in front of a cheesy movie.  I'm sure you all can relate.  One thing we definitely do like to do on Fridays, is to start off the weekend right with healthy, hearty food.  We are notorious for indulging on weekends, which is great, but it seems only fair to get the body prepped for all of the fun we're headed for on Saturdays and Sundays.  Thank goodness football season is over, I can say that much...  Although we are looking forward to the official baseball season beginning in a month or so.  In the meantime, like I was saying, I think it's always good to start off on the right foot for the weekend, so here's what's on the menu for tonight....

*Everything But The Kitchen Sink Salad* (pick your own quantities)
Butter (or bibb) lettuce, julienned
White mushrooms, sliced
Cherry tomatoes
Red onion, sliced
Black olives, pitted and sliced
Green olives, pitted and sliced
Pepperoncini, whole
Heart of palm, sliced
Edamame, shelled
Green onions, chopped
Monterey jack cheese, shredded
Sunflower seeds, shelled
Homemade sourdough croutons
Aged balsamic vinegar, a dash
Spanish olive oil, a dash
Pinch of Maldon sea salt (Maldon Salt Company- the only brand I will use.)

I think we all know how to make a salad, but this combo of ingredients really hits home as far as flavor, nutrients and overall appeal.  Make sure you don't overdress your salad, as you want to savor the taste of each and every veggie involved.  I usually serve this with a nice piece of crusty bread, warmed in the oven with a sprinkle of fine olive oil.  Surprisingly, you won't be left hungry at all.


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