|August 8, 2010||Posted by Luschka under Favourite Recipes I Have To Share, Food, Seasonal Cooking, Spring, Summer|
Everything salad can also be everything pasta. It is a quick and easy way of clearing out all those left over bits in the fridge and the vegetable bowl, while making a great, nutritious and filling meal.
The key to a good ‘Everything Salad’ is colour and variety. An easy guide is to use the primary and secondary colours, and the five food groups:
Red, yellow and blue white and green and the grains, fruit and vegetables, dairy/proteins, meat and sugar/fats/oils. (You can use as many or as few of these as you wish)
On the base of leaves/pasta you can add:
Blue cheese â€“ not much in the blue category, sadly
Onion â€“ raw onion is great in salad, but needs to be soaked in water for an hour or so before hand
Croutons â€“ sliced bread toasted or shallow fried
Fruit & Vegetables & Dairy
Meet & Protein
Thinly sliced steak
The instructions are simple:
- Mix it all together, whatever you have and how ever much of it you have.