Makes 4 to 6 servings
Grilled onions add texture, substance and interest to this colorful salad. If you make it a habit to prepare vegetables and meats with two or three days’ worth of meals in mind, and prepare salad dressing to last for a week or two at a time, you can assemble flavorful meals in mere minutes.
Quick tip: Out of dressing? Drizzle your salad with lime juice or a good balsamic vinegar, then sprinkle with toasted pine nuts, pumpkin seeds or diced avocado.
• 8 to 10 cups dark leaf lettuces, sliced thinly or torn into 1½-inch pieces
• 2 to 3 cups roasted or grilled onions
• 1 large or 2 medium tomatoes, sliced, seeded and diced (about 2 cups)
• ½ to 1 cup minced celery
• 1 cup cucumber, peeled, halved, seeded and thinly sliced
• 1 cup Mustard Honey Dressing
1. Layer all ingredients (except dressing) in a 4-quart bowl. You can prepare salad to this point, cover the bowl with a plate or fitted lid, and refrigerate until serving time.
2. Dress salad and toss to coat or allow each person to dress his or her salad at the table.
3. Cover and refrigerate leftovers. Use dressed salad within 24 hours, undressed salad within 2 days.
Rachel Albert-Matesz, a food and health writer, healthy cooking coach and co-author of the award-winning book The Garden of Eating: A Produce-Dominated Diet & Cookbook (Planetary Press, 2004) lives in Phoenix. For more information about her book, classes and services, visit www.TheGardenOfEatingDiet.com.
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