Everything Salad

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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:

Red
Peppers
Tomatoes
Pomegranate seeds
Strawberries (awesome with balsamic vinegar)

Yellow
Cheese
Baby corn
Clementine segments
Yellow tomatoes
Zuccini flowers

Blue
Blue cheese – not much in the blue category, sadly
Edible flowers:
angelica
borage
sage

White
Onion – raw onion is great in salad, but needs to be soaked in water for an hour or so before hand
Mushrooms
Sliced egg

Green
String beans
Peas
Apples
Spring onion

Grains
Croutons – sliced bread toasted or shallow fried

Fruit & Vegetables & Dairy
As above

Meet & Protein
Fish
Cold meats
Thinly sliced steak
Shredded chicken
Sausages

Sugars/fats/oils
Olive oil
Balsamic vinegar
Salad dressing

The instructions are simple:

  1. Mix it all together, whatever you have and how ever much of it you have.
  2. Enjoy!
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