Alice's Favorite A+ Salad

This photo was taken in the spring when the red bud trees were in bloom.  Notice the red bud blossoms sprinkled over the top of the salad.  (They are edible!)

Recipe from the kitchen of Alice Wootton     

This is my favorite salad to make for lunch or dinner or even for company. I'm calling it an A+ salad because it's full of good-for-you ingredients. The dressing can be made ahead and kept on the counter for a couple of days so it's ready to go when you are. When I was teaching, I'd take this salad to work several days a week for a very satisfying lunch. The ingredient quantities are approximate and I often times make it with the ingredients I have on hand because this is a very forgiving recipe. (The recipe below uses healthy options. Instead of using iceberg lettuce, use dark green or reddish lettuces or spinach. Instead of using croutons, use pecans or walnuts for the crunch you're craving. Instead of using bacon bits, use beans, eggs or a lean meat for protein. If you are going for a vegetarian salad, leave out any meat. If making this a vegan salad, just leave out the meat, eggs & cheese.) You can find all of the ingredients for this salad at Lost River Market & Deli.

Salad Dressing Ingredients:

1-2 fresh lemons

1-2 cloves fresh garlic, minced (optional)

Extra virgin olive oil

Kosher salt & freshly ground pepper, to taste

In a pint mason jar, squeeze the juice from 1-2 lemons (about 1/4 cup juice). Add the minced garlic, if using. Add about 3/4 cups extra virgin olive oil. Add salt & freshly ground pepper to taste. (I use a "healthy pinch" of both.) Screw on the lid. (I use those handy reusable plastic lids made just for mason jars.) Shake the jar vigorously until all the ingredients are blended well. Drizzle just enough of the dressing over the salad to gently coat the leaves. This recipe usually makes enough for 3 large salads.)

Store the jar on the counter for up to two days.

Basic Salad Ingredients:

1 large bunch of baby spinach or red leaf lettuce or salad mix (washed & spun dry)

1 large red, orange or yellow bell pepper, thinly sliced

1 handful of walnuts or pecan halves

1 avocado, sliced (add this at the last minute)

Scant 1/4 cup blue cheese or feta cheese or goat cheese, crumbled

Other great healthy salad additions or substitutions:

1 package of sugar snap peas, halved or frozen peas, thawed

1 can artichoke hearts, drained and chopped

1 can cannelloni beans or kidney beans, drained and rinsed

1 small can tuna, drained

1 cooked chicken breast, chopped or a bit of poached, grilled or roasted salmon or a bit a of roasted or grilled pork tenderloin (in other words, whatever's left over from last night's dinner)

1 apple peeled and sliced

1 hard boiled egg, sliced

Fresh Sprouts

Edible Flowers