No Recipe Salad

Too rushed to cook? Don’t bother looking at recipes because that will just slow you down. And always keep your favorite dressing prepped and ready to go in the fridge. A vinaigrette-type dressing is most versatile.

Ree @roxzan

kanagawa, Japan

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Ingredients

use what’s fresh (the produce is the star here so don’t use anything wilted or stale)
add something rich (bacon, avocado, cheese, nuts, popcorn chicken)
think crunchy (croutons, sesame sticks, sliced almonds, celery, radish)
make it filling (cooked grains, pasta, shredded cabbage, collard greens, roasted potatoes, grilled meats)
include a cooked vegetable (blanched broccoli, wilted kale, baked sweet potato)

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Steps

1

Salad base: wild rice; brown rice; sprouted wheat; quinoa; barley Add-ins: chopped kale; shredded red cabbage, shredded green cabbage; dried cranberries; roasted chopped nuts. Dressing: Poppy seed salad dressing. Mix everything well and chill for at least half a day before serving.
2

Salad base: chopped lettuce; shredded red or green cabbage; shredded carrots; diced sweet or hot peppers; chopped radish; shredded green papaya Add-ins: chopped mango; diced cooked chicken; chopped apple; diced hard-boiled egg; chopped walnuts or almonds; roasted pumpkin seeds Aromatics: diced red onion; chopped cilantro Dressing: a pinch of cumin, cayenne and salt; sesame ginger dressing; poppy seed salad dressing; creamy ranch dressing
3

Salad base: chives; kai lan; broccoli florets; spinach leaves; shredded cabbage; halved Brussels sprouts; julienned carrots; squash ribbons Add-ins: lettuce leaves; thin sliced radish; sweet or hot peppers; halved grape tomatoes Aromatics: sliced garlic; small drizzle of sesame or chili oil; thin sliced shallots; fried onions Dressing: citrus zest and a pinch of salt; a squeeze of lemon; ginger sesame dressing; vinaigrette; poppy seed salad dressing