Crack Salad
Quantities listed are per person. Omit meat and cheese for vegan/vegetarian or to make this a side dish. Great for lunch. Scale up as needed.
TL;DR Recipe
Salad
2 Cups Salad Greens of your choice
½ Tomato, diced
½ Avocado, diced
½ Cup Chopped Green Onions
½ Cup Shredded meat (optional)
½ Cup Shredded cheese
¼ Cup nuts or seeds of your choice
1 Tbsp Nutiritional Yeast
1 Tbsp Flax Meal
Dressing
1.5 Tbsp EVOO
1.5 Tbsp Balsamic Vinegar
1.5 Tbsp Sour Cream
½ Tsp Salt
½ Tsp Garlic Powder
1. In large bowl, combine all Salad ingredients and gently toss to distribute ingredients evenly. Items listed in order I typically add them to the bowl.
2. In ramekin or brulee dish (or any bitty bowl), combine oil and vinegar with a fork until the vinegar is suspended in the oil. Sprinkle in spices (feel free to play around with things like pepper and paprika), and whisk in sour cream last. Continue to blend with a fork until dressing is smooth and creamy. It pour out of the bowl pretty easily, if not, whisk in a touch more oil.
3. Toss salad and dressing together and serve immediately.
Not my actual salad, but google analytics likes pictures. Eventually I'll actually make these as I write these posts and take pictures but I don't wanna right now so :-p
Story Time
I know this is an odd choice for a recipe, since it's not complicated and I literally STOLE parts of it from my dear and lovely friend Darien, but sometimes you document things for the people you love. Plus it's summer and it's hot. Who wants to slave over a stove?
A few years ago I came over to the home of some friends for their weekly dinner gathering. One of them wasn't eating meat, I myself eat Gluten-Free to treat my Celiac Disease, and the whole crowd had very discerning palates. To make matters more complicated, I was coming directly from work, so I wouldn't have time to make an elaborate dish. And so, with great reluctance, I became *that* person at the potluck and put myself down for "salad".
Dinner was always buffet style at the LaBreentias, so I wasn't surprised when very little of the salad got taken on the first pass. But then a curious thing happened. One of the men (who had taken salad out of obligation more than desire for salad), got up in the middle of eating, meat and potatoes still on his plate.
"I'm getting more salad. I haven't even touched my meat, and I'm getting more salad."
Pretty much everyone followed suit, and it was there this recipe was termed Crack Salad. I already had plenty on my plate, knowing how tasty my salad was, so I just sat quietly and blushed, enjoying the compliment of surprising people by how much they enjoyed a dish as simple as salad.
And now, in the time you've taken to read this, you could already be enjoying some Crack Salad. Tune in next Sunday for a new recipe.
TL;DR Recipe
Salad
2 Cups Salad Greens of your choice
½ Tomato, diced
½ Avocado, diced
½ Cup Chopped Green Onions
½ Cup Shredded meat (optional)
½ Cup Shredded cheese
¼ Cup nuts or seeds of your choice
1 Tbsp Nutiritional Yeast
1 Tbsp Flax Meal
Dressing
1.5 Tbsp EVOO
1.5 Tbsp Balsamic Vinegar
1.5 Tbsp Sour Cream
½ Tsp Salt
½ Tsp Garlic Powder
1. In large bowl, combine all Salad ingredients and gently toss to distribute ingredients evenly. Items listed in order I typically add them to the bowl.
2. In ramekin or brulee dish (or any bitty bowl), combine oil and vinegar with a fork until the vinegar is suspended in the oil. Sprinkle in spices (feel free to play around with things like pepper and paprika), and whisk in sour cream last. Continue to blend with a fork until dressing is smooth and creamy. It pour out of the bowl pretty easily, if not, whisk in a touch more oil.
3. Toss salad and dressing together and serve immediately.
Story Time
I know this is an odd choice for a recipe, since it's not complicated and I literally STOLE parts of it from my dear and lovely friend Darien, but sometimes you document things for the people you love. Plus it's summer and it's hot. Who wants to slave over a stove?
A few years ago I came over to the home of some friends for their weekly dinner gathering. One of them wasn't eating meat, I myself eat Gluten-Free to treat my Celiac Disease, and the whole crowd had very discerning palates. To make matters more complicated, I was coming directly from work, so I wouldn't have time to make an elaborate dish. And so, with great reluctance, I became *that* person at the potluck and put myself down for "salad".
Dinner was always buffet style at the LaBreentias, so I wasn't surprised when very little of the salad got taken on the first pass. But then a curious thing happened. One of the men (who had taken salad out of obligation more than desire for salad), got up in the middle of eating, meat and potatoes still on his plate.
"I'm getting more salad. I haven't even touched my meat, and I'm getting more salad."
Pretty much everyone followed suit, and it was there this recipe was termed Crack Salad. I already had plenty on my plate, knowing how tasty my salad was, so I just sat quietly and blushed, enjoying the compliment of surprising people by how much they enjoyed a dish as simple as salad.
And now, in the time you've taken to read this, you could already be enjoying some Crack Salad. Tune in next Sunday for a new recipe.
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