Recipe of the Week – So Many Salads
I’m not sure if it’s because of my vacation that was followed up with a weekend in Portland, or maybe the few days of nice weather, but I was craving big salads with fresh vegetables this week. I found this recipe and this recipe, and was also randomly craving red meat – but I couldn’t decide on a salad! Typical. I decided to see what happens when I made them all! Turns out, it was quite successful and very easy to manage. Here’s what I did!
- Green onion
- Red onion
- Feta Cheese
Look at all those ingredients!
Here’s everything I used for the different dressings I made:
- Olive Oil
- Balsamic vinegar
- Apple Cider Vinegar
- Dijon mustard
I’m sure I’ve gotten on my soapbox and shamed you guys before, but seriously. STOP buying pre-made salad dressings. Not only is it super easy and better tasting to make your own, you cut out all those weird ingredients you’ve never heard of that can’t be good for you.
Ok! First, I cooked up all the meat and chopped up all the vegetables, which… I didn’t take any pictures of. Yikes! Post vacation brain is real, you guys. But. here is everything finished!
Quick side note. The Jude started keeping pickled red onions in her refrigerator over the summer and once I started doing the same, I haven’t looked back! I add them to salads, tacos, and even my eggs in the morning. Here is the quick pickling recipe my mom gave me:
- 1 Large red onion, sliced thin
- 1 cup Apple Cider Vinegar
- 1/2 cup Red Wine Vinegar
- 1/4 cup Sugar
- 1 tsp Salt
- 1/8 tsp Allspice
- Pinch of Red Pepper Flakes
Mix all ingredients in a pan and add the onion. Bring to a boil, turn off the heat and cover for a few hours. Store in an airtight container for up to a week.
The great thing about having all your ingredients prepped already is that you can grab, toss and bam! You have a salad. My first creation was lettuce, steak, roasted broccoli, cucumber, tomato, radish and zucchini, topped with picked red onions and a balsamic vinagrette.
Next, I made this salad – and seriously, it was maybe the best salad I’ve had in a while. It was so filling and delicious! Plus, once the ingredients are prepped it becomes a super simple to throw together. This is also a great salad to serve for lunch party!
Then, I made this salad for lunch a couple days this week. I left out the blue cheese, but the dressing is so flavorful that I didn’t miss it!
Here’s the thing about not having boring salads. If you have the same dressing and the same protein flavor, you’re bound to get tired of eating the same thing every day. I figured out that making two chicken breasts but seasoning each one differently, making a few different dressings to have in your fridge, and adding different combinations of vegetables, it feels like you are eating a completely different meal every day!
What are your favorite ways to eat salads? Let me know in the comments below!
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