We like salads, and we make a lot of them. The “recipe” for salad is simple: put some raw plant stuff together.
Here’s one I made last week.
That’s lettuce, sliced cucumbers, purple cabbage, and some almonds toasted in olive oil and salt.
We usually begin with iceberg lettuce, because we like it, but sometimes we use cabbage, or bok choy, or Romaine lettuce, or spinach. Sometimes we add carrots, and/or celery and/or green onions. We like sunflower seeds, pecans, walnuts, and cashews. Sometimes we add raisins, craisins (dried cranberries), mandarin oranges, or pears.
“This a way” means, in salads as well as in writing, whatever works for you.
And now, because I have it stuck in my head, this:
MA
Jane
March 23, 2016 at 8:47amTwitter: hh
Thanks bunches for the tune. It’s exactly what I needed right now!
Marian Allen
March 23, 2016 at 8:49amTwitter: MarianAllen
The Squirrel Nut Zippers always make me happy. 🙂
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Joey
March 23, 2016 at 8:52amTwitter: https://jolenemottern.com/2017/07/06/thursdaydoors-the-lacy-building/
That looks wonderful! I love a bright, crisp salad. I like walnuts. Walnuts are my favorite, but almond is the clear choice here.
Confession: I have never purchased or eaten bok choy.
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Marian Allen
March 23, 2016 at 8:57amTwitter: MarianAllen
Charlie isn’t a bok choy fan, so I only buy it like once a year. I love the stuff. You can use it in salad — our #1 daughter has a super salad she makes OF bok choy — or cook it, like in stir-fry. You can tear off the leafy parts and oil them and salt them and bake them, like kale chips only bok choy chips. As for walnuts … Mmmm, yeah, walnuts and dried cranberries are soooo good!
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JazzFeathers
March 23, 2016 at 9:23amTwitter: JazzFeathers
It sounds good! Maybe it’s a bti too early. Cocumber makes me think to summer, but definitely I like the sound of it. I’ll try it 🙂
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Marian Allen
March 23, 2016 at 10:24amTwitter: MarianAllen
A month or so ago, Charlie got a craving for cucumbers, so we’ve been having them. Maybe they remind him of summer, too, and he’s ready! 🙂
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Pierre Laberge
March 23, 2016 at 9:35amTwitter: pmlaberge
A salad like that looks healthy and delicious. I’d add some thing cut onion rings, but I am eccentric. I also cannot have a salad without some tomato. But that is an addiction, and likely a fetish…..
Marian Allen
March 23, 2016 at 10:26amTwitter: MarianAllen
Heh! Charlie can’t eat raw onions, except a little green onion now and again. Really thin red or sweet onion rings would be super! And I don’t eat tomatoes out of season. It just isn’t worth it. During the season, though, I would eat tomatoes until I founder!
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Dan
March 23, 2016 at 12:50pmTwitter: dantion
I like bok choy. I might mention that to my wife as a salad ingredient.
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Marian Allen
March 23, 2016 at 5:14pmTwitter: MarianAllen
Here’s a recipe: Bok Choy Salad.
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Shelly
March 23, 2016 at 9:01pmWhat a pretty salad! Your purple cabbage is so purple. 😀
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Marian Allen
March 24, 2016 at 8:40amTwitter: MarianAllen
It really was! Here’s a true story for you: When I was little, we went to a restaurant and my salad had purple cabbage in it. Now, ya don’t see that color much in food, and I wouldn’t eat it. I said, “What even IS it?” And my mother said, “Those are shredded orchids. Some man in South America had to go into the jungle and climb up to the top of a tall, tall tree to harvest those just for you.” Of course, I ate the purple cabbage. For some reason, purple cabbage in salad seemed to go out of style and I didn’t see that again until I was grown, at which time my mother’s story came back to me and I laughed and laughed. I still think of purple cabbage in salad as “orchids.” 😀
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Shelly
March 24, 2016 at 9:44pm@Marian Allen – Lol
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