My Fridge as a Salad Bar
Written by Coach Janelle Conners
It seems like yesterday I was looking out my kitchen window at piles upon piles of snow in the backyard. Now as I look out on Easter Day, the yard is mostly brown and I can see the grill again. I can hear the chickens clucking and they’ve started laying eggs! My garden is not huge (someday!) but the chives, parsley, and rhubarb are starting to peek through. It is most definitely spring in Hailey. I’m ready for spring too; my body is starting to crave more fresh salads and less heavy Crockpot meals. I’m thinking of turning my fridge into a salad bar. I love the convenience of a good salad bar; everything super fresh and neatly chopped, sliced, diced and ready to throw together in an endless variety of delicious combinations. I want to recreate that same convenience at home. So with a little prep time on the front-end, I can have yummy, healthy, salads in my mouth in no time! Here are some ideas to make it happen in your fridge, too. Then you can invite me over to your “salad bar” for lunch! Think protein, veggies, fats, and maybe a little fruit to create a balanced salad. Whatever you create at your salad bar, have fun with it, and get ready for spring!
- sliced lunch meats
- shredded roaster chicken
- cooked ground meats with spices
- leftover hard boiled Easter eggs
- smoked trout or salmon
- tuna salad
- sliced grilled flat iron or flank steak
Veggies and Fruits:
- kale, spinach, beet greens, cabbage, etc.
- try some herbs like flat leaf parsley for added flavor
- chopped veggies like broccoli, jicama, carrots, etc.
- cooked beets (or try them shredded raw)
- cooked sweet potato or butternut squash cubes
- sliced apples, pears, berries, etc.
- pickles, cornichons, and marinated veggies – like artichoke hearts and red peppers
- endless opportunities here, just go to the produce section and go crazy!
- avocado or guacamole
- nuts and seeds (how about chia or hemp seeds for something different?)
- homemade dressings, like this one: 3 T olive oil, 1 ½ tsp apple cider vinegar, 1 T Dijon mustard, 1 ½ tsp honey, salt and pepper to taste. Put it all in a jar with a lid and shake till combined.
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