was having lunch in the teacher's lounge this spring and my lunch was the topic of conversation at the table. For some reason, my food is often talked about. Go figure... "What is in that salad?" "Do you really like cabbage?" "It sure smells good." "Can I have a taste?" "You should put that on Pinterest." So, I decided that my Go-To salad would be a post on my new blog!
This is the salad that I make only for myself. Hubby won't touch it. I like it especially for lunch, so I make it often and take it all to work. Of course at this time of year, my body is craving something fresh and bright.....oh, and my jeans are too tight, too. Right there is the REAL reason I make this salad, especially at this time of the year. But honestly, I do love it.
There is no real recipe. I use vegetables that are plentiful, so the ingredients vary from season to season.
So, here it is:
4-6 cups of vegetables, coarsely chopped (this week I used cauliflower, cucumber, celery, carrots, cabbage, red bell pepper)
4-6 Tablespoons fresh or frozen lemon juice (not the yellow plastic lemon brand!)
1-2 envelopes dry Ranch Dressing Mix
1 teaspoon garlic powder (or fresh if you have it)
Pepper to taste (there is plenty of salt in the dressing mix)
Sprinkle the lemon juice over the veggies and stir. Sprinkle the dry ingredients over the moistened vegetables and mix well. Refrigerate for at least two hours or overnight. Mix again before serving.
There it is!! Easy Peasy!
FYI: I have made this with so many different vegetables and I have even added frozen corn and peas! And something you may not think of...add cooked pasta if you are feeding a crowd! The options are limitless. Let me know what you think of my Go-To Salad!!
Some YUMMY options:
Asparagus
Broccoli
Jicama
Turnips
Radishes
Raw Spinach
Broccoli Slaw
Zucchini Squash
Yellow Crookneck Squash
Celery
Carrots
Cauliflower
Onion
Red, Green, Yellow Bell Peppers
Cabbage, green or red, chopped or shredded
Fresh or Frozen corn
Fresh or Frozen peas
Black Beans
Red Beans
Mushrooms
Sunflower Seeds
Cooked Pasta
This is the salad that I make only for myself. Hubby won't touch it. I like it especially for lunch, so I make it often and take it all to work. Of course at this time of year, my body is craving something fresh and bright.....oh, and my jeans are too tight, too. Right there is the REAL reason I make this salad, especially at this time of the year. But honestly, I do love it.
There is no real recipe. I use vegetables that are plentiful, so the ingredients vary from season to season.
So, here it is:
4-6 cups of vegetables, coarsely chopped (this week I used cauliflower, cucumber, celery, carrots, cabbage, red bell pepper)
4-6 Tablespoons fresh or frozen lemon juice (not the yellow plastic lemon brand!)
1-2 envelopes dry Ranch Dressing Mix
1 teaspoon garlic powder (or fresh if you have it)
Pepper to taste (there is plenty of salt in the dressing mix)
Sprinkle the lemon juice over the veggies and stir. Sprinkle the dry ingredients over the moistened vegetables and mix well. Refrigerate for at least two hours or overnight. Mix again before serving.
There it is!! Easy Peasy!
FYI: I have made this with so many different vegetables and I have even added frozen corn and peas! And something you may not think of...add cooked pasta if you are feeding a crowd! The options are limitless. Let me know what you think of my Go-To Salad!!
Some YUMMY options:
Asparagus
Broccoli
Jicama
Turnips
Radishes
Raw Spinach
Broccoli Slaw
Zucchini Squash
Yellow Crookneck Squash
Celery
Carrots
Cauliflower
Onion
Red, Green, Yellow Bell Peppers
Cabbage, green or red, chopped or shredded
Fresh or Frozen corn
Fresh or Frozen peas
Black Beans
Red Beans
Mushrooms
Sunflower Seeds
Cooked Pasta
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