Friday, June 25, 2010

Spring Salads

This blog would really be better with more pictures. I promise I'm on it. Really.

I got the first share of my CSA (more on CSAs later) last week, and it was overflowing with greens. It included (among many things) a super-sized bag of varied lettuces. I am not very good at using up greens before they wilt, so I devised a plan.

I washed all the lettuce at once, let it dry on towel, and tore it into bite-sized pieces. Then I divided it all among 5 of my lovely glass Pyrex tupperware containers. I added some sugar snap peas, chopped in half, some chopped garlic scapes, and some grated farmhouse cheddar (all from the CSA) to each container. I added sliced strawberries to just two of them (because I ran out), and put all the containers back in the fridge.

Every morning this week, I grabbed one of the containers from the fridge, and brought it to work for lunch. I dressed them with some homemade strawberry balsamic dressing* I already had in the fridge.

I had the interesting experience of sitting with a co-worker on Wednesday who was eating some kind of reduced-fat microwaveable plastic-wrapped food-like mush because she is "eating healthy" to try and "lose weight." I was quietly grateful that all I'm doing is "eating real food" to try and "enjoy meals."

*Strawberry Balsamic Dressing

1 spoonful of last season's strawberry jam
1 part balsamic vinegar
2 parts olive oil
salt and pepper
a little dill if you want to go crazy

Put it all in a small mason jar (really great to use the last bit of jam in the jam jar). Shake vigorously.

No comments:

Post a Comment