The Everyday Salad

This salad saved my life: not in the hanging from an ominous ravine kind of way, or born again sense, but I'm guessing {and I'm projecting rough figures here} that it's added at least a day or two to my lifespan. Which, I should probably use to enroll in a run-on sentence boot camp.

Knowing my February would leave me little time for kitchenry, I had to get all "Salad or BUST" to make things like nutrients happen. Each Sunday, this salad would come together and remain at attention until I needed to brown bag my lunch in a pinch - or accompany the take-out I inevitably ordered throughout the week. {Fun fact: it goes just as well with pizza as it does Massaman curry.}

The Everyday Salad relies on a solid veggie selection strategy. Meaning, each ingredient when chopped should be able to withstand four days in the refrigerator without wilting, browning, or developing the "ew" factor. The dressing, which makes more than a few individual servings, is ideal for storing in a reused pickle jar and shaking up when it's feeding time. Time starved? Perhaps. Salad starved? Don't make me laugh.

And you know what else? My mom said it's DELICIOUS. And she knows salad. She was first generation Jazzercise, after all.

Ingredients:

3 Hearts romaine
3 Large carrots
3 Sticks celery
1 Bunch radishes
2 Large shallots
13 Ounces canellini beans {Or chickpeas or green peas}
2 c. Olive oil
1/2 c. Rice vinegar
6 T. Grainy mustard
2 t. Kosher salt
2 T. Meyer lemon juice
Additional Kosher salt and fresh ground pepper to taste

Instructions:

Rinse and dry all of your vegetables, then chop each at a similar size {canellini beans not included}. Toss in a large bowl and set aside.

Using either a clean, leftover pickle jar or small mixing bowl, whisk together the rice vinegar, mustard, lemon juice, and salt. Once all of those ingredients are mixed, whisk in the olive oil gradually until smooth.

Toss each salad one bowl at a time, seasoning with additional salt and pepper. Store the leftover salad in a tupperware or large, zipped bag lined with paper towels. Store the leftover dressing in a sealed jar or tupperware so all you have to do is shake vigorously {instead of dirtying another whisk} before serving again.

Read The Full Article:
http://www.internetcookingprincess.com/2013/03/the-everyday-salad.html

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