Honestly, I am not always the best eater. I have the tendency to either forget to eat until it’s noon, eat the scraps off the girl’s plates, eat while I’m cooking and then feel too full or bloated to actually enjoy the food I made, or I graze all day while unintentionally leaving out very important food groups that nourish the mind and body. It’s a horrible habit that doesn’t leave me feeling good at the end of the day, so I have been trying to be more mindful and get myself on a better track.
This ‘toss it all in’ salad is super easy and delicious. I love that it doesn’t take much time to prep (especially if I had things chopped ahead of time) and that it’s way better than the granola bar I would have probably ate in it’s place. Most everything came from our garden, which is so overgrown in some places and dwindling in others now that the season is shifting, but everything is super easy to pick up at your local market.
The thing about salads is that you really can’t mess them up… that is unless you’re going for a particular kind salad for example greek, cobb, or the like. I’m the kind of gal that says ‘toss it all in’ the more the merrier.
Toss it all in Salad
- serves 4-6
- prep time : 10 minutes
Handful + 1/2 of mixed greens
2 small bundles of roman lettuce chopped
cherry tomatoes cut in half
pepperoncini or banana bell peppers
sweet cherry peppers
salt + pepper
Take a handful and a half to mixed greens add to a big bowl. I love to use our big wooden bowls for these but any kind will do.
Finely chop 2 – 3 (however many depending on serving size) roman lettuce. Add to bowl.
Chop up remaining ingredients and add to bowl.
Top salad with a sprinkle of feta, crasins and pumpkin seeds.
Drizzle salad with olive oil
Season with salt and pepper to taste.
Mix up and serve