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Jun 18

Bunches of Greens

Rylie loves playing in the Exersaucer at day care, so we bought her a similar bouncer type toy. At her age she is not content laying in her bouncing seat for too long (unless she’s sleeping), so this allows her to have a place to play while mom is doing things like making dinner!

I tell you what, it is difficult to find one of these things that is not huge and obnoxious looking! This was the best I could do to find one that was fairly simple but still fun for baby. She approves. 🙂

While Rylie played in the bouncer, I surveyed this weeks CSA box. I think it’s going to be a bit of a challenge for me just to identify what we get each week! The organizer of the CSA does send out an e-mail early in the week with what might be in the box, but it can vary depending on what vegetables are ready when the boxes actually go out. So (MOM), if I identify any vegetables incorrectly, please help me out.

Clockwise from top left: Chinese cabbage, lettuce, white turnips, red turnips, Kyoto Mizuna, spinach, and cucumber!

I used the greens we had left from last week as well as a bit of each of the greens this week to make a salad. I had intended to make a simple recipe from my Aunt Lisa with spinach, strawberries, toasted almonds, feta cheese, and balsamic vinaigrette, but I forgot to buy feta cheese and didn’t want to leave it out. I had run across a recipe on Pinterest (ultimate time-suck website!) that I wanted to try, and wow! I am glad I did as it was delicious!

Summer Strawberry Salad
Adapted from: http://annies-eats.net/2010/05/05/summer-strawberry-salad-with-poppy-seed-vinaigrette/

For the dressing:
1/3 cup apple cider vinegar
1/2 cup sugar
2 Tbsp minced onion (recipe called for shallots, which I can never find at the store!)
1/4 tsp dry mustard
1 tsp sea salt
6 Tbsp light mayonnaise (I like the kind with olive oil)
3 Tbsp freshly squeezed orange juice (I used Simply Orange)
6 Tbsp olive oil
1 1/2 tsp poppy seeds

For the salad:
Mixed greens (I used Romaine, lettuce, spinach, pea shoots, and Kyoto Mizuna)
Sliced strawberries
Cubed fresh pineapple
Toasted almonds (toast in 450 degree oven for about 8 minutes. Don’t burn them or your house will stink and your significant other will have to go to the store to get more.)
The original recipe also calls for blueberries and Mandarin orange segments. I didn’t have these on hand but would add them if I did.

To make the dressing, combine the vinegar, sugar, onion, dry mustard, salt, mayonnaise, and orange juice in a food processor. Blend well. Add the vegetable oil in a steady stream and continue processing until mixed well. Add the poppy seeds and pulse just until blended. Transfer to an airtight container and refrigerate until ready to use.

To make the salad, chop the greens into bite-size pieces. Place into individual serving bowls.  Top each serving with strawberries, pineapple cubes, and toasted almonds. Drizzle lightly with the dressing and serve immediately.

This salad was SO good! I had it for lunch the next day and anticipate the extra dressing won’t last long with all the greens we have around!

Dad snapped a couple of good shots of the girls at dinner. 🙂

2 comments

  1. Grandma Sue

    I think you got the list of veggies right. Yum, that salad looks awesome! So do you and Rylie :-). I really think you need to put something in her hand. In every picture where we can see her hands she has them clenched into a fist. Maybe a cucumber???????

  2. Auntie Jami

    Love the pics of Rylie smiling…And ALL of them! I am just in LOVE with that girl. xoxoxo

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