Chopped Salad

It is mid-January and the stomache was prolonged throughout the holidays. It is salad time for me. After all of the wealthy and saucy meals, I actually need to lean out once more on veggies. I had lots of leftover carrots, peppers, beets within the vegetable bin, so I began making retro chopped salads. How can I apply this technique to salads on prolonged river trips or a number of day rafting trips ? Use extra root greens!

CHOPPED SALAD:
leftovers (rooster, broccoli, celery, ham, and many others)
potato
carrots
daikon (asian radish) or radish
1 can of corn, drained
1 can of black beans, rinsed & drained
inexperienced onions, diced
salad dressing (convey your favourite)
romaine or ice-berg lettuce (select a agency lettuce)
beets, shredded or chopped (shred uncooked if recent & candy)

Rinse and wash all uncooked greens. Drain to dry or pat dry with paper towels. Cook dinner potato and beets in water to a boil. Don't overcook; agency however achieved. Let cool. Begin chopping the opposite greens. Chop to small uniform items. In a big bowl, place all substances apart from inexperienced onions, lettuce and beets. Toss with salad dressing. Earlier than serving, add the torn lettuce. Add inexperienced onions. Toss. Add beets on high (do not add earlier than or every part will probably be pink!) and serve. Serves four. Add bread or crackers and a cup of tomato soup for an superior meal. Omit meat for a vegan dinner.
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