Shortcut salad

 

shortcutsaladI had a head of cauliflower that was calling out to be roasted, so I took out a cookie sheet, set the oven to 400 degrees and cut off the woody parts of the vegetable. Then I broke and cut the cauliflower florets into small pieces, mixed them with a bit of olive oil and salt and spread them on the sheet, roasting until they were browning and a little crispy on the edges. That brings out and mellows the flavor of the cauliflower.

It would be easy to gobble up a whole head of cauliflower that way, but I resisted as I needed those tasty florets to go a little further.  I had in mind using them to make a nice healthy salad that I could put in the fridge so we could eat it for lunch or a snack.

Hmmm, wouldn’t it be good to have some chewy nutty farro as a base? –and some roasted peppers for color and flavor? Farro, an ancient strain of hard wheat, isn’t difficult to cook, but it does take a bit of time, and I just happened to have Trader Joe’s 10-minute farro on hand, as well as a jar of roasted yellow and red peppers.

shortcut2I am usually reluctant to admit that I use some shortcuts, but that is pretty silly. Why not use shortcuts if the ingredients are healthy and they make your life a little easier?

shortcut3The finished salad also had chopped green onion, parsley and mint and a dressing made of my favorite trio: lemon juice, olive oil and salt.

Variations? Of course! You could add beans, a different grain, a different vegetable, other herbs, vinegar in place of lemon, etc. etc. In fact, I had some leftover salad and I added sliced Kalamata olives, some pickled beets (also from a jar) and more lemon juice to freshen it up — and the second variation was good too.

I just wish I always had a vegetable-based salad or soup in the fridge for the best healthy fast food. It’ll probably never happen, but if shortcuts help me toward that goal, I’m all for them!

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2 Comments

Filed under salad, soup, Uncategorized, vegetables

2 responses to “Shortcut salad

  1. Hi Toby! I enjoyed your post! I do agree with you about using short cuts – why not indeed? We always love salads like this one with lots of healthy ingredients! Thanks!

  2. This is a great idea when traveling and one has access to a small kitchen. It’s always nice to have something healthy to munch on. Great idea for a winter salad, Toby!

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