Simple, Flavorful Salad

If there’s one thing that has always been a staple in my diet, it would have to be salad. Both of my parents have always been big fans of salad, so they’d turn almost anything into a salad, making ones with different flavors: taco, caeser, cobb, southwestern, always topping them with things like chicken, cucumbers, peppers and different dressings. Salads are more of a meal than a starter in my house, always fresh and filling, topped with something new every time. My mom got me hooked on these shelled sunflower seeds. They add a bit of crunch and nutty flavor.

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Sometimes my mom and I would joke that she’s a rabbit – she’s been eating salads for lunch for as long as I can remember, always making it fresh each morning before work and switching things up, rotating toppings and flavors.

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Salads are quite good for you. That is, until you dump ranch dressing all over it. Creamy dressings typically have a base of mayonnaise and pack in a ton of extra fat – not the good kind. Oil-based dressings, on the other hand, are full of monounsaturated fats (the good kind), vitamins and antioxidants. It’s also great for face and body scrubs and, of course, cooking. I got inspired to make my own dressings when I received a Misto starter pack of sorts for Christmas. I seriously love this thing! My Misto is easily one of my favorite kitchen utensils. Instead of drizzling or brushing olive oil onto foods, Misto actually sprays olive oil. I don’t buy Pam anymore, spraying all-natural olive oil instead when I coat a pan or bread foods. This starter pack came with a sprayer and a dressing shaker, complete with measurements. I finally came up with my own recipe for this salad.

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Ingredients:

For the Salad:

  • Lettuce of your choice, I used Romaine
  • Sliced Carrots
  • Sunflower Seeds
  • Cheese of your choice, cubed. I used the best, Cheddar from Tillamook back home!
  • Anything you’d like!

For the Dressing:

  • 2oz Olive Oil
  • 3oz Vinegar
  • Garlic, freshly diced or powdered
  • Onion, freshly diced or powdered
  • Basil flakes
  • Oregano flakes

Instructions:

Prepare the salad dressing by simply pouring the ingredients into a dressing shaker or bottle with the cap on tight, and then shake very well.

Start off the salad by washing your lettuce, and then chop it into thin strips.

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Place this lettuce into a bowl. Finish chopping anything else, like carrots, broccoli, cucumber or maybe a hard-boiled egg, and drop it in layers or sections over the lettuce.

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Add anything else you’d like and finally top with the yummy dressing of your choice! Note: if you make this and pack it to go, bring your dressing along in a separate container. Pouring it on hours before you eat will result in soggy lettuce!

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Look at all of that crunchy, cheesy goodness. Dig in!

As always, let me know what you think by leaving a reply. 🙂

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