MAKE AHEAD SALAD

MAKE AHEAD SALAD

Recently I came across an interesting blog post from one of my faves
She really spoke to the
always-oraganized-person-I-wish-I-were-but-never-quite-get-there.
What I did take away from the gist of the article was her way of eating more salads.
Onboard our boat fresh greens aren’t always available and when we do get a chance to provision veggies
the greens are the most fragile to store properly.
I routinely sprout to supplement our stock
but I thought I would try out her Reset Button Salad.
Another stumbling block I have (oh so many) is meal planning.
Always being seduced by yet another recipe or idea for the galley
that my good intentions are blown away by
‘Oh that looks good!’
Having four main servings or eight sides already made that last for 4 days is bonus.
MAKE AHEAD SALAD
6-7 cups arugula
2 cups cooked quinoa
1 cup shredded beets
1 cup shredded carrots
1/2 cup dried cranberries
1/2 cup toasted almonds
(I usually toast them in a dry frying pan.
Just shake until toasty being careful not to scorch)
2 green onions, chopped
2 baby cucumbers, chopped
Toss all the ingredients in a large bowl
and decant into four food containers.
Refrigerate.
In a small container shake up some of your favourite vinaigrette
so when it comes time to dine you won’t have much to think about.
(mine was just s simple olive oil, balsamic vinegar, a touch of Dijon and smashed garlic)
Tonight’s salad was served with some Salmon Cakes
served with a creamy yogurt, sesame, ginger sauce…
…and a sunset
Too easy!

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