At my house, I never know if i’m going to be feeding 2 people or 10. We have a constant stream of friends and houseguests, so I always cook more than I need to just in case someone shows up at the last minute. Sometimes I really really don’t feel like cooking, but I do want to eat something hearty and filling- that’s when my Everything But the Kitchen Sink salad comes in handy.
I use whatever we have on hand, plus whatever fabulousness my mom has grown in her garden. I want the salad to be filling, so I use veggie sausage, seasonal fruit, cheese and croutons to round out all the vegetables. This salad was originally inspired by my friend Cecily, who made a quick lunch for me one day that got me over my fear of making salads. Hers was a simple one made with spinach, feta, veggie sausage and fresh cherries. I’ve been a salad-making fiend ever since.
Everything But the Kitchen Sink Salad:
Makes enough salad to generously feed 4 people
Several bunches mixed lettuces (I used butter and sierra lettuce), washed and torn into bite-sized pieces
Small handful of pea pods or peas
1 avocado, peeled, halved, pitted and diced
3 medium carrots, peeled and grated
1 tomato, diced
3 celery stalks, diced
1 red bell pepper, seeds removed and diced
1/2 large cucumber, peeled and sliced thin
Several handfuls of sliced seasonal fruit (cherries, apples, pears, mangoes, etc;)
2 veggie sausages, sautéed in olive oil and diced
Add the following to your taste:
veggie bacon bits
crumbled cheese (goat or feta)
sunflower seeds or nuts of your choice
Several handfuls of your favorite sprouts (I used alfalfa)
Place the following ingredients in a large salad bowl and mix with your favorite dressing. I use Annie’s Goddess Dressing when I don’t feel like making my own. Grub down and enjoy!
Note: to make this salad vegan, simply do not add the cheese.