In this guest post, customer Audrey blogs about the basics of making a good salad using her Space Girl Organics veggies:
So I got married on Saturday April 27. It was insane, stressful, and overall a wonderful experience. With
all the family in town I was forced to ignore my normal cooking, eating, and my most recent veggie box.
Last night everyone left. We had been eating nothing but restaurant food and cupcakes for days, it
was time for some good for you food. Not to be cliché, but we went for a salad. I am not talking about
lettuce and random veggies with a horrible bottle of processed dressing. I crave something simple,
composed, and fresh.
I learned the formula for salad from a job in Nantucket where I was a waitress but spent way too much
time obsessing about the food. For any salad you want to start with your greens (today it was the
organic green leaf lettuce that I love so much) add something sweet, something creamy, and something
crunchy. Keep this in mind and you can make any salad from any set of wonderful ingredients. It is
super-fast and easy. Then there is the dressing, all you need is oil and an acid then you can dress it up
from there (such as mustards, blue cheese, ect). For this salad we are going to use the olive oil, balsamic
vinegar, and fresh squeezed lemon juice. One oil, two acids.
This one only serves two (a very rare event for me, but I do not feel salads keep well. Only make what
you can eat that night).
Half a bunch green leaf lettuce (washed, dried, torn into pieces)
Half ripe tomato, sliced and halved (sweet)
Goat cheese (creamy)
Sunflower seeds (crunchy)
Half lemon, juiced
Olive Oil and balsamic vinegar to taste. (Start with a tablespoon of olive oil and half a tablespoon a vinegar then
increase in proportion to your taste. I like a barely dressed shiny salad. Too much dressing can make it
Shredded leftover meat (I used a brisket I made; roasted chicken from the grocery would also work
great. Grilled tofu or whatever protein your heart desires)
Salt and Pepper to taste.
In a large bowl combine lettuce, tomato, and leftover meat. Toss with lemon juice, oil and vinegar. Add
sunflower seeds, Toss a little more. Taste and adjust salt and pepper to taste. Divide into serving bowls
and top each with desired about of goat cheese, I like about 1/8 cup or less. Good luck and mess around
with the ingredients and proportions to make your perfect salad. Enjoy!