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Crowned the Salad Queen by Jenny Lorish

I don’t know how it happened, but I have been dubbed the “Salad Queen” by my co-workers. 
 
When we have those holiday get togethers and company meetings I will admit, I tend to bring a BIG salad. It’s a “go to”  I lean toward.  So, I guess that is how it came to be.  “Salad Queen” it is.  I guess I now have a reputation to uphold. How can I make the next salad for our next get together more interesting than the last? 
 
Not all salads are created equally.  Lettuce based salads are not always fun.  So, I start by thinking about the base ingredients such as grains, roasted veggies, legumes, and pasta.   For any particular salad, I start with one of a few of these and then build from there.
 
Next ,comes the salads fixings/toppings: seasonal fruits and vegetables, cheese, nuts, seeds, croutons, the sky is the limit.  From there I go to the salad dressing.  
 
I start by thinking about which flavor goes best with the base:  balsamic, red wine vinegar, citrus, mustard, creamy, so many choices.  In any given salad, I truly enjoy crunch, sweet, spicy, tangy, all different flavors and textures bursting in my mouth.  
 
Some of my favorite salad recipes are inspired by restaurants I have frequented for lunch with my favorite friends.  On the many different lunch dates, I tend to order the same salad at the same restaurant every time I go there.  For example, at Nordy’s Cafe,  its the Cilantro Lime Salad with shrimp instead of chicken.  At California Pizza Kitchen it is typically the Roasted Veggie salad, so good.  I have to admit, I’m very inspired by the deliciousness of these salads, and I go home and try to recreate it for family and friends.
 
My advice to you, if you’d like to become the “Salad Queen”, or known for something delicious, start by sharing your favorite things and make it a “go to” for you, your loved ones and especially for those you work with side by side every day. Go ahead and wear that crown with pride!
 
My favorite dressing in the winter is this lemony vinaigrette. What would I put this delicious dressing on? Massaged chopped Kale or baby greens, sliced avocado, pomegranates, spicy pecans, pumpkin seeds, and shaved parmesan. It  brightens up any cold, dreary day into what feels like a sunny day.  I hope you love it as much as I do!  #tastethesunshine  #beinspired
 
Lemony Vinaigrette
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Ingredients
  1. 3/4 cup olive oil
  2. 1/2 cup fresh lemon juice
  3. 2 tablespoon white vinegar
  4. 1 tablespoon dijon mustard
  5. 1 clove garlic, minced
  6. 2 tablespoons honey
  7. 1 teaspoon dried oregano , any other herbs you prefer
  8. salt and pepper, to taste
Instructions
  1. Combine all ingredients in a dressing container or mason jar, or a blender. Blend well until the dressing is emulsified (combined well and not separating).
  2. Store in an airtight container in the refrigerator until ready to use. Whisk or shake well before each use.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

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