This week I was able to make dinner with two friends, both of which inspired parts of this post. My Thursday night meal was born of the heat of summer and wanting an easy meal, salad it was. My Friday night meal ended with us listening to our two little girls rhyme words. 5 year olds learning to read become obsessed with rhyming…anywhere and everywhere…including the grocery store where “trick” was the word of choice. Guess what inappropriate word rhyme’s with Trick?? Anyway, I thought I would combine my passion for salad with my daughter’s passion for rhyme….
“AN ODE TO SALAD”
An Ode to Salad and it’s no ballad.
Romaine, Spinach, Cabbage and Kale…throw some in a bowl, you can’t really fail.
Tear it, shred it, chop it or dice, eat as much as you want it is no vice.
Now add some tomatoes, cucumbers and carrots…broccoli, peppers, olives and shallots.
Make it taco or pasta, potato or slaw, no wrong way to make it…no salad law.
You can even add fruit it’s yummy yummy, hey looky there, I made a funny.
Salad is in fashion, it likes to be dressed in oils, citrus, herbs, vinaigrette’s…
You name the flavor salad can take it.
Now that you know, go ‘head and MAKE IT.
I guess a salad poem is a bit over the top, but it really should get some love. There are some clickable links to great salad recipes in the “Ode”. I included some “adventurous” recipes to show you just how much fun ruffage can be! Be creative, make your own dressings (it’s healthier because you control the ingredients). Our dinner on Thursday consisted of Taco salad, Fruit Salad, Corn/Mint/jalapeno salad, fresh guacamole and salsa. It was filling, delicious and healthy. No hot oven, no big kitchen mess, just some cutting boards, bowls and a bunch of fresh produce. Summer calls for no less:)
I have revamped and updated this post to include my chickpea salad recipe. It is quick, easy and awesome stuffed in a pita pocket, wrapped in lettuce, on crackers or on top of a salad.
1 can chickpeas drained
1/3-1/4 cup veganaise (or other vegan mayo)
1 tsp Dijon mustard (more to suit your taste)
2 chopped celery stalks
1/4 red onion chopped (you can also use green or white onion)
A healthy sprinkle of each; celery seed, poultry seasoning, salt, pepper
A dash of cayenne pepper (optional)
Pour chickpeas in a bowl and mash about half of them with a fork. Add the remaining ingredients, stir and serve. I make a big batch on Sunday’s for lunches through the week.
Your Vegan Friend