Everything But the Kitchen Sink Salad

Some might call it a chopped salad. Some might call it a chef salad. This weeks lunch is definitely one of my favorites. When my husband and I started trying to eat healthy this was the first thing I made as a “take to work lunch”. The key for making these ahead and keeping it from getting soggy is to layer the ingredients, don’t cut/chop the greens, and don’t dress it. 

What I love about this salad is that you can throw anything into it. If you have left over produce in your fridge you need to get rid of add it to this salad. Over time I keep adding more and more to it and it only gets better.

Here’s my current recipe although it does not have to be followed to the letter by any means. This recipe will yield 10 salads.

Set out 10 30.4 ounce OXO Lock Top Container (small rectangle) and add the following to each container:

  • 45 grams Spring Greens, (typically you can find this sold as a 454 gram or 1 pound container. By making 10 salads you will use all the greens and have no waste.)
  • 1 Roma Tomato, diced (The sharper the knife you use the less bruising and smashing you will do of the tomato helping it to not release too much liquid.)
  • 4 slices English Cucumber, quartered (typically I can get 40 slices of cucumber out of one good sized English cucumber. I like that with these I don’t need to peel them and they have tiny seeds so I don’t have to de-seed them either. Also leaving the peel on will prevent it from releasing too much liquid.)
  • 1 Button Mushroom, thinly sliced
  • 28 grams Carrot, shredded (I settled on 28 grams because the bag I was buying was 280 grams so dividing it amongst 10 containers ensured I wasn’t left with any.)
  • 1 Egg, hardboiled and sliced
  • 1 – 1 ½ pieces Hickory Smoked Bacon, cut into small pieces. (To cook the bacon line a rimmed sheet pan with foil. Lay out one entire pack of bacon, they usually are between 10 and 15 slices, and place the pan into a cold oven. Turn the oven on to 400ºF. Once the oven has come to temperature keep and eye on the bacon and pull just before seeing the color you like in your bacon as it will get slightly darker once it’s out of the oven. With tongs remove the bacon from the pan and lay on paper towels. Top with a few more paper towels and press down absorbing some of the fat on the top of the bacon. Let it cool. To cut the bacon I like to simply use scissors.)

You can use whatever dressing you would like. I often make a creamy, herby dressing but this week I opted to use up my left over ramp tarter sauce. I think this salad works best with a creamy dressing.

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