But I've known since I was teenager that for the most part, I'd rather eat veggies raw than cooked. In fact, other than okra and green beans, all of the veggies I said I liked in the previous paragraph I prefer raw. So when I happened to pick up a serving-sized container of "chopped salad" at a Whole Foods store a couple of years ago, it occurred to me that maybe that's the way I should eat vegetables.
Chopped salad has become a staple around here, any time I remember to stock up on the right stuff and have the time to do all the chopping. Honestly, it doesn't really take that long--I just made one and it took about twenty minutes. It isn't so much a recipe as a method, but here you go anyway.
Choose six or eight of the following:
Any firm, choppable veggie: zucchini, crookneck squash, broccoli, carrots, jicama, celery, cucumber, asparagus, bell peppers, etc.
(corn can be fresh, or drained canned, or frozen--which you don't have to thaw, just throw it in and 10 minutes later it is fine)
Greens: spinach, kale, chard, beet greens, collards, etc., and any type of lettuce or cabbage
Tomatoes, any type or color (grape, cherry, plum, regular)
Fresh fruit: apples, pears
Dried fruit: cranberries, apricots, cherries, blueberries, raisins
Beans: black, pinto, garbanzo, or black-eyed peas
Herbs: basil, oregano, thyme, cilantro
Nuts/seeds: pumpkin, sesame, pecans, walnuts, almonds, peanuts
(you can also start with a bagged chopped salad and add to it)
(also you could add cooked diced meat, cheese, hard boiled eggs, tuna--but I usually just do veggies)
(I think onions are too strong for this, but if you like raw onions, add them, too)
The key is to chop every thing somewhere between 1/4" and 1/2" in size. Broccoli and kale pretty much disappear if you chop them small enough. If you have a good sharp knife, it goes pretty fast. Dump all the chopped vegetables in a bowl, then add your favorite salad dressing (or olive oil and a splash of lemon juice or balsamic vinegar). Salt and pepper to taste.
Here is the one I made this week. It has carrots, zucchini, kale, asparagus, a bag of "southwestern chopped salad" (which included a pouch of sunflower seeds and cranberries), a can of rinsed and drained garbanzo beans, and about a dozen halved grape tomatoes that I had leftover from earlier in the week. Kinda pretty, isn't it?
|(Mom brag: note chopping board MadMax made in woodshop last week!)|