When I started this blog (about a month ago), one of the many recipes I was going to stir up in my pot, at least once a week was soup . Then I was thinking every other week because the family would say “soup again” but I thought it would be fun for all to look forward to a once a week ritual…a reason to stay tuned in. I”ve cooked a lot of things recently due to inclement weather on the East Coast, but I haven’t made another soup soooo…, I was thinking I always throw together a large salad …,maybe forget the soup and go for the salad…, a new salad once a week. I can call it Salad of the Week. What do you think? I could even add in some good salad dressings recipes.
Anyway, the one thing I love about large salads is that they are super resourceful. You can use anything in the fridge. A can of beans hanging out on a pantry shelf could always act as a nice accompaniment. Hard boiled eggs, a couple of boiled potatoes, those olives that need to be used…, the list is endless.
I made a salad the other night. I loved, loved, loved arranging the perfectly chopped vegetables and placing them on a large board. Put the greens here, the purples there, the red down there, oh here comes Mr. Egg, and don’t forget the roasted butternut squash from the other night.
The board is becoming a great canvas for my chopping. I think I have created this week’s salad masterpiece.