kitchen sink salad

[Guest guest]

I thought this would be helpful for folks wanting to simplify cooking chores

 

 

My dear friend is an excellent cook and this his his Kitchen Sink Salad.

Because everything is very dry, it lasts in the fridge for nearly 2 weeks...

so that salad making chore is done only 1 time a week (for my family) to 1

every 2 weeks for some other folks.

 

This from him:

 

Just made a salad on Saturday, and it's awesome. It took me almost 4 hours

to complete but well worth every second of it. I use 2 package of Trader

Joe's Organic Spring Salad mix and 1 package of the Organic Herb salad mix.

I add a package of Trader Joe's Red Bell peppers (usually 2-3 in a package).

1 package of 4 Avocados. 1 package of sliced White mushrooms. 1 package

of Green Unions. 1/2 package of Celery Hearts (saving 1/2 for next salad).

1 English Cucumber. 2 packages of Mixed Medley Organic Tomatoes (multi

colored cherry type tomatoes) 1 bunch of radishes cut into pieces. ( The

only ingredient Trader Joe's doesn't carry)

 

The secret to it's longevity is to get it as dry as possible after rinsing

and cutting up. I leave tiny tomatoes whole after washing, stemming and

then towel drying. I put them all in a large clean towel and close the ends

and shack or roll them around, to remove all water.

 

Only use the English Cucumber because it contain less water. I use paper

towels to soak up the water from the cut up cucumber. It will take several

towels but you can mop up most of the water that way. I do the same with

the radishes once they are cut up also by wrapping with paper towel or

pressing. I up a hand towel to soak the water from the Green Unions before

I cut them up. Also the same for each Celery stalk before cutting. I

always string my Celery before cutting them up, so do the towel mop after

stringing and before cutting. Bell pepper are paper towel dried after they

a washed and cut up. Be sure to squeeze them in the paper towel to remove

moisture. Avocados are ready to go after cutting into pieces. Mushroom are

ready to go out of the package (don't rinse) the salad green are rinsed in

the spinner, removing as much water a possible before using the big clean

bath towel to wrap and tumble dry. If you do each step this salad can stay

fresh for nearly 2 weeks and is good to the very last bit.

 

Now for the container and refrigeration. I use a huge ceramic bowl. I put

2 folded paper towel in the bottom and start layering ingredients. First

layer is all the greens then the cut up stuff and finally a few of the

tomatoes. Repeat until the bowl is full of you run out of vegetables. The

quantity of ingredients list above fills my bowl to the brim. Last I use a

Saran wrap elastic cover (grocery store) that I line with paper towel (2

towel thick). This will absorb any condensation from refrigeration. After

a couple of day the top towels will be moist meaning it's time to remove and

add fresh one's. You will learn how to tweak my system to better suit yours

 

 

I hope this helps,

 

Trish