I call this recipe a ‘super salad’ because it’s a super way to make a quick meal out of whatever is in your fridge. Simply start with a base of cooked brown rice or quinoa and then add whatever is on hand … the possibilities are endless and changeable.

Don’t worry if there is no salad dressing on hand nor time to whip one up … a simple splash of olive oil and balsamic vinegar always works. And sometimes you won’t need a dressing at all because the blend of flavours from your ingredients happens to work perfectly … so don’t forget to taste your super salad before adding dressing.

Super salad will keep in the fridge for several days.

Suggested Ingredients

Base: cooked brown rice or quinoa

Vegetables: whatever you have on hand or feel like eating. Here are some suggestions: alfalfa sprouts, arugula, asparagus, avocado, basil , beet greens, bell pepper, broccoli, cabbage, carrot, cauliflower, celery, chives, corn kernels, cucumber, daikon radish, dandelion greens, fennel, fresh herbs, green beans, green onion, hot peppers, leafy greens, lettuce, mushrooms, parsley, pea greens, peas, radish, red onion, spinach, sprouts, tomato

Protein: quinoa and brown rice are both good sources of protein, but if you want your super salad to be more substantial, here are a few suggestions: almonds, black beans, brazil nuts, cashews, cheese, chick peas, feta cheese, grilled chicken, hard boiled eggs, kidney beans, pine nuts, walnuts

Extras: add flavour, texture, colour and interest with a few extras such as: apple, berries, currents, edible flowers, kiwi, nasturtium flowers, olives, peach, pear, raisons

Dressing: use whatever premade dressing you have on hand, or try this suggestion: splash of a good quality oil such as olive or hemp and a splash of either balsamic vinegar, apple cider vinegar, lemon or lime juice

… told you the possibilities are endless. Of course this is a non-exhaustive list of possible ingredients for your super salad. Let me know what your favourite super salad ingredients are.

Directions
1. Chop whatever needs chopping
2. Toss everything together into a bowl
3. Enjoy

To help get you started, here’s a picture of what I found to use for my super salad today. Most of the ingredients came from my fridge, but I also found some in the container garden on the patio. The picture at the top of this post is the finished salad just before I ate it.

Don’t be afraid to experiment … as long as you like all the ingredients you are putting in the super salad, you won’t go wrong.

Frozen berries are a wonderful low crap food staple to have on hand. (See yesterday’s post to learn how to freeze berries for later use.)

Here are 10 ways to enjoy your berry bounty.

1. quick, cold snack eaten right from the bag
2. mix into plain yogurt 
3. fancy up Sunday morning pancakes
4. add variety to fresh made muffins
5. have a jam making adventure on a snowy day
6. smoothie muse
7. throw into green salads (blueberries and Saskatoons are best)
8. makes fresh fruit salads extra juicy
9. flavouring for home made salad dressing
10. scones and biscuits become unboring

Its berry season in Alberta and the farmer’s markets are spilling over with blueberries, strawberries, raspberries, Saskatoons and any number of specialty berries.

Fresh, local berries don’t hang around in the stores for long, so now is the time to purchase them in bulk and store them in the freezer.

I don’t wash berries before freezing, as it can damage them. I have never regretted that decision. If you feel you must wash them first, make sure they are thoroughly dry before proceeding.

Freezing berries for winter use couldn’t be easier. Here’s what you do.

1. Place fresh berries in a single layer on a cookie sheet or tray with sides (so the berries don’t roll off).
2. Remove and discard any berries that have been damaged or spoiled.
3. Place tray in freezer for 30 minutes, or until the berries have firmed up. They don’t have to be frozen solid yet, just firm enough that they no longer squish easily.
4. Place the partially frozen berries in freezer jars, bags or containers and store in the deep freeze for up to one year.

By freezing the berries using this method you are able to store them in larger containers without the danger of them clumping together. This eliminates the need to pre-portion the berries into individual, small bags. Now you can easily access as many or as few berries as you want at a time without having to thaw out the whole container.