Recipe: The Great Side Salad

The Great Side Salad uses all early spring vegetables that are starting to come into season at the market. Feel free to use whatever leafy greens you have coming up in your garden and omit the red pepper to make this a truly spring salad.

The Great Side Salad makes a BIG batch of salad. Store it in the fridge in an air-tight contain undressed. Then simply grab a handful and toss with your favorite dressing when you’re ready for a serving.

This hearty side salad can be eaten alone, paired with a starchy vegetable (like our Potato Leek Soup), or eaten with a small piece of animal protein.

Ingredients

2 quarts filtered water

1 carrot, cut on the bias

1 head broccoli, cut into florets

1 head cauliflower, cut into florets

1/2 red onion, diced

2 scallions, thinly sliced

1/2 daikon radish, cubed

1 large head remain lettuce, torn into bite-size pieces

2 cups baby arugula

2 cups spring mix lettuce

1/2 cup red bell pepper, cut into strips

Directions

1. Bring 2 quarts filtered water to a boil in a stockpot. When water is boiling, blanch the carrots, broccoli, and cauliflower — one type of vegetable at a time — for about 2 to 3 minutes each until the colors become vibrant. Shock in cold water and drain well.
2. Combine all the raw and blanched ingredients in a large bowl. Toss with your favorite dressing if serving immediately, or store in an airtight container undressed.

Try The Great Side Salad with our favorite, versatile Body Ecology salad dressing. This simple dressing is delicious on anything, and you can experiment with different oils, vinegars, and seasonings to find your favorite combo!

RELATED ARTICLES

Gingery Acorn Squash Soup Potato Leek Soup