Monday, April 30, 2012
5 Types of Green Salad
We moved this week, and after spending an entire Saturday morning unpacking what seems like endless boxes in our new apartment, we turned to the contents of our refrigerator to contemplate lunch. Thanks to our CSA box (which arrived on Friday) we had a fridge FULL of veggies! A raw salad seemed the easiest to prepare, and what we came up with was a truly green salad that filled us up for an afternoon of, you guessed it, unpacking more boxes.
Here's what we threw into the salad, but feel free to use whatever greens YOU have in your kitchen!
- Lettuce (we had Romaine and Leaf around)
- Snap Peas
We topped the salad with freshly ground salt and pepper, Californian Extra Virgin Olive Oil, and Balsamic Vinegar. This is my staple salad dressing, and is perfect for bringing a little zest to those delicious spring vegetables we have around right now. If Balsamic is too much for you, try some red or white wine vinegar instead.
For nutrition information on any of the vegetables I used (and many more!), check out World's Healthiest Foods. Simply enter the food you're curious about into their search bar, and you'll be given more nutritional information than you know what to do with. It's an awesome resource!