On light and tasty salads

Published 10:06 am Wednesday, May 24, 2017

Genesis 1:29 — And God said, Behold, I have given you every herb bearing seed, which is upon the face of all the earth, and every tree, in the which is the fruit of a tree yielding seed; to you it shall be for meat.

Whether you enjoy being in the kitchen or not, salads may become your best friend. Somewhat easy to put together, light and great tasting, salads break up the monotony of “mono-meals” like meat and eggs. You will also learn that there are plenty of ways to be creative with left over foods — throw them all together and call the result a salad! I like salads because they’re jam-packed full of nutrients, depending on how fresh the ingredients and what sources they come from. I have realized that there are salad ingredients growing right in our own yards that can be mingled with those you grow yourself or buy. In my garden grows one of the most nutritious salad herbs known as lamb’s quarters. It is high in Vitamins A and C. Of course, you wouldn’t want to use these plants if pesticides have been used on your lawn or garden, would you?

Grilled Vegetable Salad

This is a make-ahead-of-time salad that will free up some time, since it can be prepared the day before.


1/3 cup white balsamic vinegar

2 tablespoons olive oil

2 shallots, finely chopped

1 teaspoon dried Italian seasoning

1/4 teaspoon salt

1/4 teaspoon teaspoon pepper

1 1/2  teaspoons molasses


1/2 pound carrots, scraped

1 red pepper

1 yellow pepper

2 yellow squash

2 zucchinis

1 large onion

Combine first seven ingredients in bowl. Set aside. Cut vegetables into large pieces and add to vinegar mixture, tossing to coat. Let stand 30 minutes, stirring occasionally. Drain, reserve vinegar mixture. Arrange vegetables in a grill basket that has been coated with cooking spray. Cook, covered with grill lid over medium to hot coals, 15-20 minutes, turning occasionally. Return vegetables to reserved vinegar mixture, tossing gently. Cover and refrigerate overnight.

Mandarin Orange,

Spinach and Almond Salad

A colorful Spring salad, crunchy and different!

10-ounce bag fresh spinach, washed and drained

1/2 cup extra virgin olive oil

3 tablespoons balsamic vinegar

1/4 cup honey-roasted almond slivers

11-ounce can mandarin oranges,

2 tablespoons juice reserved

In a salad bowl, combine spinach and mandarin oranges. In another bowl, whisk together mandarin orange juice, olive oil and vinegar. Pour the dressing over the spinach and oranges and toss gently. Top with almonds.

Alice Russell, also known as “Me Me,” resides in the Randolph/Saxe area. She can be reached at letstalkherbs@gmail.com.

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