CUPBOARD SALAD: Hidden Treasure

This is something that I throw together whenever I don't have much in the house. It's one of the easiest things in the world to make. All of the ingredients are basic staples that I try to regularly keep in my pantry and fridge. Leeks keep for quite a while in the fridge, which make them a practical vegetable to have on hand.

I've eaten this salad for lunch before and been very content with it as a full meal. It also makes a great side or snack, as well as a welcome addition to a last-minute picnic.

Ingredients:
1 can of artichoke hearts
1 can of hearts of palm
1 small leek
1 small block of Parmesan cheese
1 tablespoon or 2 of Italian dressing (I always use Newman's Own)

What to Do:
Grab a medium to large bowl for all of the ingredients. Open up the cans, drain, and rinse. If using whole artichoke hearts, chop them into fourths. Cut the hearts of palm to match the size of the cut artichoke hearts as much as possible. Quarter the hearts of palm, slicing them in half lengthwise and then again width wise. Cut off the tough top from the leek and then slice it in half. Wash thoroughly and chop into thin half-moon slices. Use a vegetable peeler to shave the Parmesan. Add in the dressing, a little at a time, and toss the ingredients to give everything a nice even coating.

This salad is a cinch and mighty tasty too! Who knew such a great little dish was waiting behind those cabinet doors?

WATERMELON RADISHES WITH ORANGE, LEMON, & DILL: Mouth-Watering, Eye-Popping Salad

I swear, just looking at watermelon radishes makes me want to devour them the way I would an actual watermelon. They are so beautiful and vibrant.

The orange and dill in this salad meld well with the spicy radishes, making it a real treat.

Ingredients:

• watermelon radishes (or any other type of radishes)
• orange(s), 1 orange per 5 medium radishes
• lemon, 1/2 lemon per 5 radishes
• fresh dill, about 3 sprigs per 5 radishes
• s & p

What to Do:
Wash the radishes. It is not necessary to peel them. Cut the tops and bottoms off of the radishes. Slice them in half, and then julianne into thin strips. Place in a bowl that will allow enough room for stirring. Squeeze in fresh orange juice, enough to cover the radishes. Squeeze in some fresh lemon juice. Chop the dill, and add that into the bowl. Add a few shakes of salt and pepper. Stir, and that's it! Either eat right away, or for best results, allow to sit in the fridge for a few hours, or overnight. If marinating the radishes in the fridge, give them a stir occasionally, so that all of the radish pieces are evenly distributed in the juice.

This salad is such a great snack. It's so healthy and light, yet it is really satisfying. A fresh, sweet, crisp plate of radishes is the perfect fix on a hot, hot day!

SPAGHETTI SQUASH WITH MINT: Accidental Salad

I just got back from an out of town trip, and I haven't had time to go grocery shopping yet. All I had at my house was a spaghetti squash and some fresh mint, among a few other odds and ends. Surprisingly, I wound up with a salad that is super good. I've been bringing it to work for lunch this week, and I will make it again for sure.

Ingredients:

• Spaghetti squash
• Fresh mint
• Fresh lemon juice
• Olive oil
• Salt and pepper

Prep that can be done beforehand:
Preheat the oven to 400 degrees. Slice the spaghetti squash in half, and scoop out as many seeds as you can--leaving a few is fine. Lightly oil a cookie sheet or baking dish, and place the squash halves face down. Bake until the squash can be pierced easily with a fork, about 20-30 minutes, but it varies depending on the size of the squash. When it has cooled, remove any remaining seeds, and then use a fork to scrape the inside of the squash. The flesh will come apart into strands like spaghetti. Put the spaghetti squash strands into a Tupperware container, and keep it in the fridge until you are ready to use it.

Making one serving of the salad:
Place a cup and a half of the cooked spaghetti squash in a medium bowl. Chop about 10-15 leaves of mint. Squeeze in half of a lemon (I bet this would be good with lime too!), pour in a dash of olive oil, add in some salt and pepper, and toss everything together.

This salad is light, crunchy, and fresh. Sometimes the best dishes are created when there seems to be nothing in the house. This one is definitely a keeper!

CARROT SALAD: Refreshing Snack

Sometimes I'm not sure what I feel like eating, and on those days a fresh carrot salad truly hits the spot. The carrots mix well with many different seasonings, so it is easy to match this salad to any mood. I always have carrots on hand since they keep in the fridge for weeks and weeks. They are my go-to food when I am low on other things.

To make your own carrot salad:

First, just grate some carrots. Coat the carrots with a little olive oil, flax oil, or plain yogurt. Squeeze in some lemon, lime, or orange juice. If you have fresh herbs, chop them up and add them in too. If you like, add in raisins, minced garlic, and/or some finely chopped vegetables, such as leeks or small bits of broccoli. Don't forget a little salt and pepper. Toss it all together, and there you have it!

Experiment and see what you come up with! Taste along the way. Make your carrot salad in quantity so you have leftovers to put in lunches for a few days. Carrot salad not only makes for a simple snack or side, it's also an easy to prepare and much appreciated party dish. Your friends will gobble it up!