Spring is salad season. Restaurant menus, online pages and cafe sidewalk chalkboards are often bursting with descriptions of conglomerations featuring seasonal bounties. Entree salads make their entry this time of year.
When you want to emulate at home, whether traditional treats, like a chef or Cobb salad, or a one-of-a-kind spring special, consider stretching the salad to serve as a shortcut to other meals within the next few days. It's a delicious — and nutritious — way to save time.
Salads can be deceiving as quick meal solutions. The washing, chopping and sometimes cooking of a multitude of ingredients take time. Therefore, make double (without any added dressing), store in an airtight container refrigerated for up to two days and put that effort to use to save additional effort.
Following are some ideas for your twin salads. All ingredients are to taste.
SALAD: Chef salad. Follow the instructions of your favorite recipe with your desired meats, vegetables and dressing (for salad only).
NEXT-DAY SHORTCUT: Combine light mayonnaise with Dijon mustard, a dash of balsamic vinaigrette dressing and diced sweet gherkins. Gently fold in stored salad ingredients. Serve on thick Hawaiian, challah or egg bread.
SALAD: Gently toss chopped cooked asparagus, peas, corn, chunks of potatoes and shredded chicken with creamy Italian dressing (for salad only).
NEXT-DAY SHORTCUT: Just before finishing and folding a cooked omelet, fill with Monterey Jack cheese and the stored salad ingredients and freshly ground black pepper.
SALAD: Gently toss mixed spring greens, sliced green bell pepper, diced French green beans, cubed steamed tofu and Green Goddess dressing (for salad only).
NEXT-DAY SHORTCUT: Include cooking wild rice in your favorite vegetable or chicken broth. Just before the soup is fully cooked, gently stir in stored salad ingredients until warmed through.
SALAD: Create a fruit plate with segments of tangerine, pink grapefruit and sliced strawberries. Drizzle with a combination of fresh lemon and lime juices mixed with stevia and almond extract. Serve with a side of plain Greek yogurt for dipping (for salad only).
NEXT-DAY SHORTCUT: In a strong blender, place stored salad ingredients, small amount of orange juice, sliced almonds, chunks of banana, plain Greek yogurt and ice (to create desired smoothie thickness).
AFTER-WORK GOURMET COOKBOOK SHELF
If you want to get ahead of the game on the STARZ series "Sweetbitter," which debuts in early May, read the 2017 acclaimed book of the same name it's based on by Stephanie Danler. Danler received rave reviews for her debut novel about Tess, a 22-year-old front of the house worker in New York's glitzy restaurant world. She's quickly introduced to the high-flying risky habits of those in the "chaotic, enchanting, punishing life she has chosen."
When I was 17, I did the same in a Los Angeles suburb as a hostess at two non-swinging joints. I was just making a few dimes and learning to approach people to overcome my shyness (which worked). Little did I know, until learning of Danler's best-selling account, what I narrowly missed out on. It's not just chefs, apparently, that get caught up in the glam of restaurant life, but front of the house folks, too.
Lisa Messinger is a first-place winner in food writing from the Association of Food Journalists and the author of seven food books, including "Mrs. Cubbison's Best Stuffing Cookbook" and "The Sourdough Bread Bowl Cookbook." To find out more about Lisa Messinger and read features by other Creators Syndicate writers and cartoonists, visit the Creators Syndicate website at www.creators.com.
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