Easy and Elegant Life

The Search for Everyday Elegance and the Art of Living Well.

A More Festive Salad’s in the Bag

We pay a lot for convenience. And if you’re like me, it’s sometimes worth it. It used to be that I bought salad in a bag. I can’t stand making salad.

Then I stumbled across Organic Hearts of Romaine. OK, much better. But that meant that I had to slice onion, chop tomatoes, etc. . A small price to pay for greens that last longer in the crisper drawer and don’t seem as… fast food-like.

Last night as I was rummaging around the cabinets trying to find a jar of something, it occurred to me… why not make my own insta-packs of garnish?

The next time you go to the grocery buy:

2 bags of dried cranberries

2 pouches of sliced almonds or crumbled walnuts

1 small container of crumbled feta or blue cheese.

Mix them all together in a ziplock bag and store in the vegetable bin in the refrigerator. A quick shake of two added to your next salad couldn’t be easier and the result is certainly a more elegant first course. Use with a vinaigrette dressing over spinach or hearts of romaine.


4 thoughts on “A More Festive Salad’s in the Bag

  1. Wisconsin is a cranberry and cherry-producing state so everyone here uses the dried versions. I’m using dried cherries (and crystalized ginger) in oatmeal scones for breakfast on Thanksgiving.

    Here’s a wonderful salad that I’ve enjoyed in a favorite restaurant in Door Country (at the tip of Wisconsin’s “thumb” where the cherry orchards are):

    Sharp greens like arugula
    Slices of granny smith apples
    dried (Door County) cherries
    caramelized walnuts (or at least toasted)
    and good blue cheese, crumbled
    Mix and toss with a balsamic vinaigrette.

    Happy holiday!

  2. ELW, I will make this Christmas Eve to go with the crown roast of pork and stuffing. Thanks!

    Mrs. PvE, yum!

    Fairfax, you really can’t go wrong can you? And premixing the stuff strips away that last excuse about making salad (at least in my case.)

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