Due to poor blogging habits Reems Eats is in serious jeopardy. I' m therefore feeling a lot of pressure to publish a recipe that is going to propel us back into the blogosphere. I'm going to stay tried, tested and true. Here is my standard "company," or potluck, salad. It has a loose formula thus ensuring that no two salads are ever the same.
- Salad base - lettuce or spinach
- Veggies- I typically use julienned red or yellow peppers and some sort of oniony veggie - red onion is one of my faves or green onions are great too. You can get creative with this category
- Avacado. I know, a veggie. However, my love of the avacado demands it gets its own category. You can skip the avacado, but why would you want to?
- Cheese -I usually go with crumbled feta or chevre. You could mix it up a little and maybe try some cubed havarti or wouldn't some smoked gouda be fab?
- Some fruityness. Depending on what the season is. In strawberry season there really is no other option. In the winter I often just chuck in a handful of dried cranberries. Mango slices or halved grapes also work well.
- Nuts. Toasted and slivered almonds, pecans, or walnuts are all good. If you have the time and really want to go to the next level - Heat up a small pan with a touch of butter. Add a few handfuls of the aforementioned nuts. Now add about a teaspoon of sugar, some salt, some pepper, a dash of cumin, a dash of chili powder, a dash of cinnamon, a dash of garlic... you get the idea. Toast until all nice and crusty with deliciousness. These nuts are awesome and can be a stand alone snack as well.
- Dressing. In a pinch I use some sort of bottled vinaigrette - Kraft's light sundried tomato or light poppyseed are my go-to's. If you have even thirty extra seconds - Combine a few glugs of balsamic vinegar with one glug of olive oil. Add maybe half a teaspoon of sugar, a smidge of garlic, salt & pepper, and any herbs you have around. mmmmmm!