Sweetgreen’s May Special looks pretty tasty.
Salad in a jar. A great idea from Mayra Cavazos (via Charles D).
MY NEWEST LUNCH OBSESSION!!!!! Utterly brilliant, people. Not only does SALAD IN A JAR save space in your fridge, it also reduces food waste and gets non-salad eaters (me) to mow down daily.
THE ARRANGEMENT From BOTTOM to TOP:
Dressing
Shredded carrots
Cherry tomatoes
Sunflower seeds
Hard boiled eggs
Baby spinach
DIRECTIONS
1) Arrange ingredients in a large mason jar
2) Store in fridge for up to a week
3) When ready to eat: shake jar, place on a plate, and eat!
You can make any arrangement you want… you can add red onion, cucumbers, radishes or peppers.Always remember to put the dressing at the bottom and the lettuce at the top—a MUST.
****NOTE**** If your making a few salads at a time for the week, you MUST remember to vacuum seal the Mason Jars. (Mason jars can be bought at Wal-mart, and various grocery stores) They must be vacuum sealed to remain fresh and crisp :) Here are two different ways to vacuum seal a mason jar :D http://www.youtube.com/watch?v=fhb1gfVSB9Y Non Foodsaver vacuum seal :) http://www.youtube.com/watch?v=NMDfyRjfBbc
(via Facebook)
After a weekend of amazing (and decadent) eating, we’re detoxing with a grilled marinated chicken salad, with ponzu vinaigrette.
I love summer salad season… can’t wait for dinner!
Fingerling potato salad, with mustard seeds, leeks, white wine vinegar, and olive oil.
And a lightly-pickled cucumber salad, w/ dill, vinegar, sugar, salt and black pepper.
I love performance art. And salads.
Make a Salad will be performed on the High Line in the Chelsea Market Passage, the semi-enclosed passageway on the High Line at West 16th Street. At 10:00 AM, the artists will begin preparing the salad ingredients on the upper-level of the passageway. (Salad ingredients will include enough locally-sourced escarole, romaine, frisée, carrots, cucumbers, onions, celery, and mushrooms for up to 1,000 people.) At 12:00 PM, the artists will toss the salad from the upper-level to the lower-level of the passageway, and then begin serving it to the audience at 12:15 PM. Make a Salad is free and open to the public. —High Line Art Performance: Alison Knowles, Make a Salad | The High Line (via Dorsey)
I wasn’t sure how yesterday’s panzanella (grilled bread salad) would hold up for lunch today, but it turned out great. Peppers, squash and onions held their flavor and the ciabbata chunks weren’t soggy at all.
We made this fresh Mexican Pineapple Salad for Sunday’s Mexican-themed pot luck.
Quick and easy,and a fresh unusual taste. It was our first time using jicama, which has a mild taste and an apple-ly sort of consistency. It seems like a great ingredient to add crunch to future salads!
The recipe (via epicurious) is from a 2009 issue of Gourmet, showing us again that the magazine continues to give long after it has been put to rest.
1 (3-pound) pineapple, peeled and diced 1/2 pound jicama, peeled and cut into 1/4-inch pieces 1 (7-to 8-ounce) avocado, cut into cubes 1 small red onion, thinly sliced (1/2 cup) 2 tablespoons olive oil 1 tablespoon distilled white vinegar Toss together all ingredients with 3/4 teaspoon salt and 1/2 teaspoon pepper.
Taking a cue from the commenters, we added lime juice and fresh cilantro, and added salt and pepper to taste.
Along with the steak and grilled baguettes, and a heap of crabs (of which I unfortunately didn’t get a photo), fresh New Jersey produce gave us the two pictured salads:
- Tomato, green onions and feta, with some olive oil, salt and black pepper
- Cucumber, watermelon, mint, and a bit of diced red onions.
The crowd was happy. Until we started playing Mafia, anyway!
