Last spring, I shared a little salad kit I’d put together to take to a potluck. This Sunday morning, I found myself filling that same salad bowl with greens, jars and other tasty bits for another shared meal. I thought some of you might like a peek.
Much like that salad last spring, this one also used baby arugula as the base (it’s one of my very favorite greens). I added some homemade croutons for crunch. Maytag blue cheese was there for a hint of funk and softness. And a pomegranate offered sweetness and a different texture. The vinaigrette was equal parts balsamic vinegar and olive oil, a spoonful of honey, and salt. Shake to combine.
If you read this post and the one from eight months ago, you’ll start to see that there’s a formula to my potluck salads. They all begin with greens. I love baby arugula, but will also use spring mix, torn red leaf or Bibb lettuce, or tender spinach. Then I pick something crunchy, something creamy, and, if I think the audience will approve, something sweet (when I make salads for my husband, I always omit the something sweet. While he has a healthy sweet tooth, he doesn’t like it in his greens). Dressings are simple and most often are made right in a jar.
My favorite crunchy things are toasted nuts, homemade croutons, small cubes of roasted vegetables (like in this salad) or pickles. The creamy things can be cheese, caramelized onions, avocados or morsels of chopped egg. If you’re adding a sweet thing, try pickled fruit, slivers of apple, pear or persimmon, currants, or segmented bits of oranges.
How do you like to build your salads?