Get Green
#farmersmarket #seasonal salad (Taken with Instagram) greens: 1 head of lettuce, rinsed, torn into bite size pieces, spin or pat dry fresh green beans, chopped into bite size pieces 1 cucumber, cut into quarters 4 heirloom tomatoes, sliced in half small handful walnuts, broken into pieces dressing: 2 tbs dijon mustard about 1/4 cup apple cider vinegar few splashes water dash of cayenne pepper (if you feel so inclined) (add more mustard, acv, and water until you reach desired consistency) Rinse, tear and drain your lettuce. Wrap it in a paper towel and put in produce bag or line your salad spinner with a towel and store lettuce in there. Doing this will keep a head of clean, ready to go lettuce, fresh for up to a week. Rinse and quarter your cucumber and store them in the fridge. They won’t last long once they’ve been chopped so be sure to eat them by day three. Rinse and cut your green beans. All of them. No matter how many you want for the recipe. Wrap them in towel and place in produce bag. Green beans will stay crispy and fresh in fridge for a week! It’s way better to prep them all at once so they are ready to go! This is optional, but I do soak my walnuts for at least 8 hours, rinse and dehydrate for about 10. Nuts, being a (healthy) fat, have a tendency to go rancid, so be sure to store them in fridge. Don’t forget to feed the rinse water to your plants =) The only thing that does not go into the fridge are tomatoes because they lose their fresh, juicy flavor, so try to slice those up and add them in before eating. If they end up in the fridge, don’t fret, but it is best to store them on the counter. Prepping and storing these veggies along with broccoli, cauliflower, zucchini, bell peppers, herbs and onions, etc. can all be done in advance and even stored in the same container. Making your lunch could not be easier. If you are a meat eater, grill your chicken and hard boil your eggs so all you have to do is toss it on top!  Now when you are ready to make your salad, all of your ingredients are ready to go. Planning and preparing puts you ahead of the game! 

#farmersmarket #seasonal salad (Taken with Instagram)

greens:

1 head of lettuce, rinsed, torn into bite size pieces, spin or pat dry

fresh green beans, chopped into bite size pieces

1 cucumber, cut into quarters

4 heirloom tomatoes, sliced in half

small handful walnuts, broken into pieces

dressing:

2 tbs dijon mustard

about 1/4 cup apple cider vinegar

few splashes water

dash of cayenne pepper (if you feel so inclined)

(add more mustard, acv, and water until you reach desired consistency)

Rinse, tear and drain your lettuce. Wrap it in a paper towel and put in produce bag or line your salad spinner with a towel and store lettuce in there. Doing this will keep a head of clean, ready to go lettuce, fresh for up to a week.

Rinse and quarter your cucumber and store them in the fridge. They won’t last long once they’ve been chopped so be sure to eat them by day three.

Rinse and cut your green beans. All of them. No matter how many you want for the recipe. Wrap them in towel and place in produce bag. Green beans will stay crispy and fresh in fridge for a week! It’s way better to prep them all at once so they are ready to go!

This is optional, but I do soak my walnuts for at least 8 hours, rinse and dehydrate for about 10. Nuts, being a (healthy) fat, have a tendency to go rancid, so be sure to store them in fridge. Don’t forget to feed the rinse water to your plants =)

The only thing that does not go into the fridge are tomatoes because they lose their fresh, juicy flavor, so try to slice those up and add them in before eating. If they end up in the fridge, don’t fret, but it is best to store them on the counter.

Prepping and storing these veggies along with broccoli, cauliflower, zucchini, bell peppers, herbs and onions, etc. can all be done in advance and even stored in the same container. Making your lunch could not be easier. If you are a meat eater, grill your chicken and hard boil your eggs so all you have to do is toss it on top! 

Now when you are ready to make your salad, all of your ingredients are ready to go. Planning and preparing puts you ahead of the game! 

9 months ago