Homestyle “Salad Bar”

How awesome is this picture?

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Do you think my daughter has been watching me photograph food too much? Haha. It was such a cute moment. I guess I can say there is a future food blogger in the making.

As you might know from my previous post I really love loaded salads especially in the summer when the abundance of fresh vegetables is at its highest. There is a great salad bar located inside a local supermarket by my work that I frequently visit. My favorite part is that no salad ever comes out the same because of a variety of toppings available.

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Last week I created a “home salad bar” style dinner. I made a few simple salads, cut up fresh vegetables and dirtied up a bunch of bowls. But it was worth it. Not only did we thoroughly enjoy our dinner but we have plenty of leftovers to bring to work the next day.

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Something about freshly chopped tomatoes and cucumbers with red onion and some herbs. I can eat that combination every simgle day.

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You can have so much fun creating variations for a homestyle salad bar.

This is a great idea for a movie night or a fun relaxing dinner idea.  Just set up your “salad bar” on a table and let them pick whatever they want.

A “salad bar” also makes a great appetizers replacement.

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What is your favorite salad?

Kathy Sig 2

Homestyle Salad Bar
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 tomato, cut into chunks
  • 1 cucumber, seeds removed and sliced
  • ½ red onion, thinly sliced
  • salt and pepper to taste
  • 1 tbsp extra virgin olive oil
  • 10 large shrimp, peeled, tail removed
  • 1 tsp red pepper flakes
  • 1 tsp garlic powder
  • 1 avocado, cut into cubes
  • 8 mushrooms, sliced
  • 1 can red beans, rinsed and drained
  • ½ cup corn kernels cut off the cob (1 corn)
  • ¼ cup pickled jalapeños, chopped
  • 1 tbsp store bought salsa verde
  • 2 cups salad greens
Instructions
  1. Combine tomato, cucumber, red onion, salt, pepper and olive oil. Stir well. Set aside.
  2. Mix shrimp, 1 tsp olive oil, red pepper flakes and garlic powder in a bowl.
  3. Heat a skillet, add shrimp mixture and cook a few minutes until cooked. About 2 minutes on each side.
  4. Combine red beans, corn, jalapeños and salsa verde in a separate bowl. Stir well.
  5. Serve the rest of the ingredients in separate bowl as you would find at a salad bar. Or serve the salad assembled on a bed of greens.
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Comments

  1. says

    Hahahahahhaa omg your daughter is so. freakin. cute! Both my dad and my boyfriend will sometimes take pictures of their food and go “look, am I a blogger yet? Do you want these for your blog?” haha

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