Kitchen Sink Salad

I was recently introduced to a term “Kitchen Sink Salad”…cute, no!?! As you know, many of my meal ideas come from other bloggers and if it makes sense for me, I like to replicate it. Why invent a wheel…or whichever way the saying goes. So this one comes from a really cool blogger In any case, this is how it goes – basically everything that you have in your fridge, freezer or pantry gets “thrown” into the salad spinner and washed (always, always, always wash your veggies, fruits, even when it says pre-washed). Once all the veggies and fruits are washed and dried, I lay a bed of pasta or Mary’s Crackers, than a layer of veggies, fruits, some protein and toppings galore. There is nothing more delicious or filling than a good and healthy lunch and the “Kitchen Sink” salad is a great choice.Yesterday’s lunch included: penne pasta, baby spinach, brussel sprouts, green onions, red and green peppers, cherry tomatos, avocado, one boiled egg, almonds, cranberries and goat cheese. I usually finish of the salad with some oil and vinegar and a bit of salt and pepper. I am still learning how much is just right, because that whole concept of pinch of salt and pepper and drizzle of this and that still hasn’t sinked in….Baby steps, baby steps. I am not the one to go on a lighter side with anything, so this is sometimes a problem, but I am managing. My dear chef friends, please specify exactly how much is a drizzle or a pinch as those like me would like a precise measurement and “pinch” just doesn’t say much to me….

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