here is a quick and easy salad recipe dedicated to my lovely cousin erin, who is taking charge of her health :D
quick boiled salad:
salad (pick as many or as few as you want):
heat a large pot of water to boil. wash all veggies.
to prepare kale, using your hands rip the leafy part off the thick stem, starting at the thick base of the stem and pulling up to the tip. rip the kale into large bite-sized pieces.
to prepare collards: cut the leaf in half, splitting the stem in half.
to prepare carrots/celery: slice the carrots/celery on a thin diagonal, making long slices the thickness of about a quarter.
to prepare onions: slice into thin slivers, about the thickness of an oreo cookie
use frozen corn for a burst of natural sweetness :)
to prepare leeks: slice the entire leek in half, including the root. do not remove the root (yet). wash in cold water, separating the leaves so you can get any dirt hiding at the bottom of the plant.
toss your veggies in the boiling water, one veggie-type at a time. scoot it around in the water until it starts to turn a bright color (kale/collards should go bright green, about 1-2 minutes, carrots should go bright orange about 30 seconds-1 minute). one common myth is that you need to cook the ever-loving poo out of your veggies. all you really need is about 1-2 minutes per veggie in boiling water. when each type of veggie is done, remove it with a strainer, and put it in a large strainer to drain.
now that your salad is cooked, you can pick a dressing! here is one of my favorites:
garlic dijon dressing
2 cloves garlic
2-3 tbsp. whole-grain or dijon mustard
2-3 tbsp. balsamic vinegar
1/4 cup olive oil
heat the olive oil over medium heat in a tiny pot until hot, then add garlic and shallots. cook approx 1-2 minutes until garlic and shallots are brown. remove from heat.
whisk mustard, vinegar, honey, and salt, adjusting the flavors and adding more until it suits your taste :)
mix well, spoon over your salad, and enjoy!