Kitchen Sink Salad with Buttermilk Dressing
April 15, 2015 § Leave a comment
We’ve had two days of sun and the temperature right now is 60 degrees. I’m thinking spring might be here?
In honor of that what else but make a big juicy salad for lunch. I wasn’t sure exactly what I felt like eating when I opened the refrigerator, so I looked in the drawers and shelves, scanning for possibilities. Here are some of the things I found and used:
Eggs (of course)
lettuce and kale
parsley and pea shoots
1 cooked chicken thigh
2 last pieces of turkey bacon
leftover broccoli from last night
handful of cooked chickpeas
1/2 a cucumber
roasted salted pumpkin seeds
leftover cherry tomato salad with feta
I call this the Kitchen Sink salad. Everything in it but. Leftovers are great, meat or vegetables or both. Lettuce as the base, something crunchy, something salty, and of course eggs in some form always make it a meal. For my Kitchen Sink salad today I hard boiled the eggs, cooked the turkey bacon and chopped it up, added the cooked broccoli, chickpeas, cut up the cucumber and chicken. On went a scoop of cottage cheese to make it nice and creamy, and a few tablespoons of the pumpkin seeds after it was dressed.
I can’t waste food, saving even a few stalks of asparagus knowing I’ll use it somehow. So that cup of last night’s tomato salad with a few chunks of feta, perfect! All these things went into the bowl. I then made a big batch of buttermilk dressing.
Here’s the recipe, makes a lot.
2 tablespoons minced shallot
2 tablespoon chopped parsley
1 clove garlic, minced
2 teaspoons lemon juice or vinegar
1/2 cup mayonnaise
3 tablespoons yogurt or sour cream
1 cup buttermilk (shake well)
Salt and pepper
Put everything into a bowl and whisk well.
Pour over your kitchen sink (salad) and dig in!