Big Salad

6 Mar

20130306-164515.jpgMost of the time I work from home, with the exception of occasional travel or being at our Art Gallery. My husband also works at home and we try not to eat lunch out too much.   I am always in need fast easy and lunches, and it’s usually some form of leftovers magically disguised as a new dish. We love big salads at our house especially as the weather gets warmer.  If you keep clean chopped veggies on hand you will be more likely to choose a healthier alternative like a salad to take out.

Do you remember the Seinfeld episode in the with the “big salad?” This reminded me of that, it’s never ending, full of crunchy veggies, sweet and soft potatoes and creamy dressing. Just make sure if you make it, your lunch date knows YOU made it! (make sure you watch the Seinfeld link)  I suggest sharing because it isn’t exactly a low cal salad and you wouldn’t want to hog the whole thing, would you?

I used gluten free soy sauce and organic peanut butter but you use what ever you have on hand.
Kids may also like this salad, it’s not to tangy and they tend to love peanut butter. You can substitute almond or sunflower butter easily, adjusting the water may be necessary. You could serve some toasty flat bread with this salad but the crunchy veggies were enough for me.
The sauce can work over rice as a hot dish too, just heat it up, add a few more dashes of soy sauce and off you go….

 

Here is a tip for grating ginger. Peel fresh ginger and keep it in the freezer. When needed for soups, sauces or tea just use a micro grater and grate directly into your recipe. I reach for my ginger all the time!

Big Salad

Serves 2 large  or 4 smaller servings

Creamy Peanut Butter Dressing

1/4 cup creamy peanut butter

3 tablespoons soy sauce (or more to taste)

2 teaspoons honey or agave

2 Tbs rice wine vinegar

Grated fresh ginger or 1/2 teaspoon dried ginger

pinch of ground pepper

1/4 cup hot water

Pinch of red pepper flakes

In a heat proof glass measuring cup or mug add all ingredients except water. Put in microwave for 30 seconds or less.   Mix all ingredients with a fork until well blended. Add hot water slowly until, your desired consistency, add red pepper flakes.

Salad

Use any veggies you have on hand, this is what I used.

2 small sweet potatoes, cooked and chopped (see recipe)
Baby spinach
Kale, raw, shredded
cauliflower, chopped into bite size pieces
broccoli, chopped into bite size pieces
red onions, sliced in to half moons
scallions, cut into 1/2 inch rounds
cherry tomatoes, halved
carrots diced
Left over chicken, diced20130306-165539.jpg

wash and pierce potatoes, toss in microwave and cook about 5-6 minutes on high or until very soft. Remove from microwave and let cool for 10 minutes. Strip the peel off with your fingers, it should be easy to remove. If it gives you trouble, scoop out flesh with a spoon. Chop in to small bite size chunks, set aside.

Assemble a crisp salad: Add everything except the sweet potato to a large bowl, toss with dressing (start with a small amount, you can always add but can’t remove too much dressing)
Add sweet potato on top and drizzle a bit of dressing on it. Serve! You can top with chopped peanuts if desired.

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