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Easy Ingredient Tips to Jazz Up Your Salad

Salads can take time and creativity. These tips will make prepping salads easy and give you ideas of ingredients to add to your salad shopping list.

Prep:

15

minutes

Cook:

15

minutes

TOtal:

30

minutes

Ingredients

  • 3-4 large carrots
  • 1 cup apple cider vinegar
  • 1 TBSP brown sugar
  • 1 TBSP fennel seeds
  • 2 cups walnuts, hazelnuts, pecans, or cashews
  • 1 bunch of radishes
  • olive oil, salt, pepper
  • Red or white wine vinegar
  • Extra Virgin Olive Oil
  • Juice of ½ a lemon
  • 1 tsp Dijon mustard
  • Dry herbs like tarragon, rosemary, thyme (an herb blend works really well) ground slightly with a mortar & pestle, salt and pepper
  • Honey if you want to sweeten

Instructions

  1. Wash and scrub 3 carrots thoroughly – you won’t be peeling them so make sure to scrub off any dirt. The skins have some of the best taste.
  2. Set a pot of water to boil. Slice carrots into thirds, then cut lengthwise into matchsticks
  3. When water is boiling, add carrots and cook briefly, turning in the water – about 3-4 minutes. You want the carrots to still have some crunch and firmness.
  4. While carrots are boiling, combine apple cider vinegar, brown sugar, and fennel seeds in a bowl with 1/2 a cup of warm water, stirring until brown sugar is dissolved.
  5. Drain carrots then immediately add to bowl with pickling liquid, turning occasionally in the liquid as they cool.
  6. Drain just a little of the liquid, then store in an air tight container and use throughout the week. Quick-pickled carrots will last about 10 days.
  1. Turn oven to 350 degrees.
  2. Place nuts in a baking pan so they are in a single layer.
  3. Roast nuts in oven 8-10 minutes, shaking in the pan halfway through, until slightly browned and smelling...nutty.
  4. Cool and store in a mason jar.
  1. With oven still on, thoroughly wash radishes and trim ends.
  2. Cut round radishes into quarters.
  3. Toss in olive oil with salt and pepper and add to a baking pan.
  4. Roast in oven until slightly tender, about 12-15 minutes. Add to your salad once cooled.
  1. Whisk vinegar, ground herbs, salt, pepper, lemon and mustard in the bowl you’ll be tossing your salad in.
  2. Drizzle in olive oil while whisking quickly to blend.
  3. If you are doubling the recipe to make large quantities of dressing, pour out extra dressing to store, then with what is left in the mixing bowl, toss in your salad ingredients, starting with things that can withstand dressing like broccoli, carrots, cucumbers. Add in tomatoes, lettuces, cheese, avocado, and nuts last.
  4. Dressing can be stored at room temperature in a mason jar - just shake vigorously to re-blend.