if you don't own a salad spinner, you should drop everything, and go out now to get one::
i'm considering adding another to our inventory, since this one lives in the fridge all week. i'm back to making my super salad lunch and the spinner makes it so easy. first things first, fill it 3/4 of the way with your favorite salad mix. this is a spring mix with arugula (i love arugula). next, chop and add one head of romaine for crunch::
now just have some fun. add whatever you're into. the skies the limit here. lately i've been favoring the following mix::
the last two photos are fennel. i love the flavor it adds to the salad. we grew up eating fennel (or finocchio) after our easter feast, in between the artichokes and dessert. just slice the bulb in half and cut out the hard core and slice away, as seen above. one thing i love about the spinner is that nothing needs to be pre washed. just grab it, slice and dice and toss it in. i normally fill the bowl twice and stir things up and shake things around::
now put the lid on and spin it to win it. engage your power house. the more you spin, the better it will keep. to help fend off moisture for the week, i stick a little paper towel in between the spinning basket and the bowl. sometimes i even stick a wadded up ball of paper towel in the center of the salad as well.
now for the "meat". because, if you stop here with this salad, you may wind up craving a cheeseburger when all is said and done. try the following::
shelled edamame, available frozen at most food stores. i boil up about a half of a bag and then keep them in a container in the fridge for sprinkling. the sunflower seeds are a must for me as well. now put it all together::
and grab the dressing. a filling and delicious lunch that should last you the week. one day of chopping, five days of munching! healthy eats, made easy!!
