The Joy of a Good Salad

Posted on December 29, 2008 by


I love salad.  I have always loved salad.  My first exposure to good salad was by my Greek grandfather, Angelo, whose salad ingredients came fresh out of his California garden.  I was never able to ply from him the secrets of his salad dressing, which was zingy and fresh- tasting.  Years after his death, a cousin shared with me that the secret was fermentation.  Angelo made a simple concoction of olive oil, white vinegar, garlic, herbs, and sugar – and left it in a cupboard to ferment.  I played with this chemistry for years and could never quite duplicate it!

My favorite dressing now is very simple – and it’s made right onto the salad.  First I spray on a squirt or two of Bragg’s Amino Acids, followed by a few tablespoons of lemon juice dribbled on the salad, followed by dribbling a couple tablespoons of extra virgin olive oil.  That’s it.    For serving more people, I of course will increase the amounts.

I normally make a huge bowl of salad (about 20 cups or 4-5 quarts) at least once a week to munch on.  I eat huge salads daily – most frequently for dinner (along with whatever meat I’m eating).  Here is my favorite basic winter salad recipe:

Sheri’s Basic Salad

2 heads romaine lettuce

1 head red leaf lettuce

2 c finely shredded red cabbage

1 c finely shredded carrot

1 c finely sliced celery

2 c finely shredded green cabbage

1 cucumber, diced

1 red onion, sliced thin

1 zucchini, diced

(I also like shredded beet on salad, however I don’t like what it looks like when I toss it in a large batch, so I add that as I go.)  Rinse all produce.  I like to chop the lettuce into about 1 1/2 inch pieces so that the salad dressing hits it all, I also think it makes it easier to eat a HUGE salad when it’s all chopped small, but that is just me.  Now, because this is so large, I layer rather than toss.  I combine all the veggies but lettuce, then layer lettuce-veggies-lettuce etc until the bowl is full.  Keep it in the fridge either covered in plastic or with a towel draped over the top of the bowl.  Avocado is also a very nice addition, but add it as you go rather than to the whole batch so it doesn’t turn brown on you.  Nuts (walnuts, pecans) are a great addition as well, and sometimes for festive fun I’ll add thinly sliced orange, diced apple, or dried cherries.

Yes, this recipe is in Genesis (without the dressing) – be sure and play with lots of different veggies!  For a similar salad recipe, try Sheila’s Salad.

Posted in: Eat This!