Guest Post from a Salad Queen

Kimberly is our talented sister-in-law who not only do we love dearly, but whom we’re constantly amazed by. Her creativity is unique, beautiful and comes straight from her heart.

Today we’re crowning her the title ‘Salad Queen’ because almost on a weekly basis she dazzles us with a new salad creation. And best of all we’re not the only ones who notice, this woman successfully has her four boys munching away on greens without any complaints. We give you Kimberly…

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Hi everyone, I’m excited to be here today to share with you what I’ve learned about making a great salad. You can make a delicious salad with whatever you have in your kitchen.

Don’t just look in your refrigerator, but also in your pantry (any kind of bean will make your salad more filling, and of course dried fruit can be a great addition) and in your freezer (frozen peas and corn thaw in a jiffy).
THE BASIC ANATOMY OF A SALAD:
 
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GREENS + FRUIT OR VEG + CHEESE + CRUNCH = YUM!

A few notes:

People seem to like shredded cabbage mixed with any other lettuce. Makes for a fresh bite, but not too strong.

Lots of fruits and vegetables mix nicely, but you only need one ingredient in this category to pull off a salad.

When I say crunch I am referring to croutons, sunflower seeds, toasted ramen noodles, and nuts. Choose one.

 

DRESSINGS: 

I have tried more and more to stay away from store bought dressings. You know its always better for your family when you use real ingredients.

Three Fast and Easy Recipes:

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Balsamic & Lime Vinaigrette from My Father’s Daughter by Gwyneth Paltrow

2 tablespoons balsamic vinegar

2 tablespoons honey

1 tablespoon lime juice

1/4 cup plus 2 tablespoons olive oil

Coarse salt

Freshly ground pepper

Whisk together and season with salt and pepper to taste.

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Wilted Spinach Salad Dressing from The Essential Mormon Cookbook by Julie Badge Jensen

1/4 cup red wine vinegar

1/2 cup olive oil

1/2 cup sugar

1/2 teaspoon salt

1 teaspoon mustard

1 tablespoon chopped or grated onion

Mix all ingredients in a blender. Keeps in fridge for up to 3 weeks.

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Ranch Dressing by Me, Kimberly Clayton

Sour Cream

Garlic Salt

Sugar

Red Wine Vinegar

Dried Parsley

Pepper

Depending on how many people are at your dinner table, spoon out a couple or more scoops of sour cream into a bowl. Sprinkle with garlic salt (just a bit), and sugar and a teaspoon or two of red wine vinegar. You can also add dried parsley and freshly ground pepper, more for visual effect. Whisk and then carefully add a little bit a milk until you are happy with the consistency. Taste test and add more garlic salt or sugar as desired.

Hope you like!

5 Responses to “Guest Post from a Salad Queen”

  1. John Says:

    Always great, always a surprise, thanks so much Kimberly.

  2. LB Says:

    In your post, you mentioned toasted ramen noodles. I’m intrigued. Could to tell me more about how you cook it and use it on a salad?

  3. LB Says:

    Ps… do you use any of the seasoning?

  4. Kimberly Says:

    The toasted ramen noodles are perfect when making a Chinese style salad. Before opening up the package, lean on the noodles with a heavy hand to crush them into smaller pieces without making too big of a mess. Pour them out onto a baking tray and place in the oven.

    With your oven at 350 degrees, it should take about 5 minutes to get the noodles toasted golden. If it takes a little trail and error to get them just right, at least ramen noodles are soo cheap, you can afford to throw away a burnt batch.

    The seasoning can be used in a dressing:

    1 cup of oil
    2 Tbsp red wine vinegar
    3 Tbsp soy sauce
    4 Tbsp sugar
    1 tsp pepper
    2 pkg of seasoning from noodles

    Whisk together and use on salad

  5. LB Says:

    Thanks, Kimberly! I can’t wait to give this a try!! :)