We love our exotic recipes. Our desserts…. our unique sauces and dips…. and especially our main courses (think Spicy Mushroom Pepper Italiano). The adventure of trying something new, something bold, something…. well, something exotic, is very inviting to those of us wanting to offer excitement to our palates. We love the self-expression we find in creating a wonderful, healthy version of an old favorite. It would be heaven to just be able to have our exotic creations everyday; just bliss!
The reality…. we’re not in heaven. We’re here with busy schedules and perhaps with families who have different appetites than we do. So we give way to all the other priorities that come before spending time in the kitchen. We give way to quickly cooking a meal for the rest of the family and then realizing that there isn’t time for the Raw Spaghetti and Meatballs we had hoped to have for dinner. We turn instead to throwing together a very quick salad. Sound familiar?
This is my tribute to the mundane, that boring fountain of health…. the everyday salad. There are an unlimited number of ways to throw together a quick salad. That’s the beauty of it. Something as simple as cucumbers and baby spinach, or as exotic as Kicker Kale – Bajan Style. I personally love a simple green salad with some purple onion, sun-dried tomatoes, pecans and dried cherries. So simple! Here’s a basic recipe for what makes my mouth happy…. it was hard to write it down because it actually changes every time I make it. After all, it’s a salad. Just about the most versatile food on the planet. The next time you are tempted to groan over another boring salad, be thankful instead. Remember that making a salad is in itself an adventure, something new every time you make one. Enjoy!
Anything But Boring Bajan Salad
- 2 c baby spinach
- 2 bulbs of baby bok choy
- 2 c red leaf romaine lettuce
- 3/4 c cucumber, sliced
- 1/2 c yellow bell pepper, sliced
- 1 stalk of celery, sliced
- 1/4 c chopped green onion
- I Habanero pepper, chopped
- 1/2 c sun-dried tomatoes
- 1 Roma tomato
- 1/4 c black olives
- 1/4 c Simple Raw Granola
Place the baby spinach in a large salad spinner. If you don’t have a salad spinner, wash it and set aside in a large salad bowl. To prepare the Bok Choy, I like to cut the leafy part from the stalk and then tear it just as I will tear up the romaine lettuce. It’s preferable to tear apart our lettuce rather than cutting it because it keeps the lettuce from “bruising”. Now place it and the romaine in the salad spinner with the spinach. Then I will chop up the stalk the same way I would chop celery and add that to the spinner as well. Now spin your leafy greens to remove excess water left when washing them. Transfer all this to a large salad bowl. Add the cucumber, bell pepper, celery, green onion, Habanero, sun-dried tomatoes, and black olives. Slice the Roma tomato in half and remove the seeds with a spoon just as you would remove seeds from a cantaloupe. Discard the seeds and dice the tomato. Add this to the salad. Toss well and then sprinkle the granola on top. Serve with oil and vinegar, Bajan Ranch Dressing, or your own favorite raw vegan dressing of choice.