Yep, I did it: I turned that crazy bunch of (overwhelming) greens into a salad. Better yet, with the right (acidic!) dressing, it was also pretty darn tasty!

If you tuned in previously, to “The story of the salad that wasn’t,” you already know I purchased a pre-packaged mix of stir-fry greens with a salad in mind. My first attempt ended up in the steamer and this attempt never left dry land, in a matter of speaking. What follows is my salad “how-to” and one of my favorite salad dressing recipes. (fyi: don’t be overwhelmed by the extensive/odd list of greens! Surely you can create successfully with several or all of those listed)

Recipe numero sette e otto:

THE SALAD OF NINE (e.g. 9 different greens!)

Ingredients: (medium-large, overly-full bowl of the following leafy greens) swiss chard, rapini mustards, kohlrabi, chicory, kale, beet tops, amaranth, baby bok choy, spinach, ~20 zima tomatoes (or any cherry/grape-sized tomato), 1 ripe avocado

Preparation: Thoroughly wash all greens (tip: pre-washed isn’t always clean). De-stem all large-stemmed greens (e.g. swiss chard, rapini mustards, beet tops, kale, etc.) [tip: set aside to dice/saute–recipe here!]. Chop all leaves and bok choy stalks into ~1 inch squares (this step is important to tastefully combine these strong-flavored greens) and place into medium/large bowl. Halve your chosen cherry/grape-sized tomatoes. Halve, then section/slice avocado and place atop salad. (makes ~2-4 servings and, for us, 2 medium-sized servings)

Pictured (separated evenly into two bowls) pre-avocado add:

Salad of Nine


Ingredients: 1 lemon, 1 lime, 2 tablespoons olive oil, ~1/2-1 teaspoon sea salt (optional: one dash–or several–of cayenne pepper)

Preparation: Halve the lemon and lime. Juice both into a low-ball glass. Add olive oil and sea salt. Whisk dressing with fork and pour over salad. Mix thoroughly and enjoy! 😀


One thought on “The story of the salad that was…

  1. Pingback: Olive Greek Salad Dressing « Kitchenette Finds

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