With six Sleichters in the house, it's challenging to make something everyone will eat. We don't really allow picky eating; you get what you get, and you don't throw a fit. Still, it's nice to have a meal where no one turns their nose up.
Impromptu salad bar does just that. This chef salad on steroids is the result of our latest salad bar. We had Muir summer crisp lettuce; chopped rainbow carrots; green onions; purple onion; chopped cooked chicken breast; pickled carrots; white radish; boiled eggs; croutons; and the leftovers from the charcuterie board, including pepperoni, ham, horseradish cheese, and cheddar cheese.
Above is Lainie's creation, with more egg and less dressing. I'm a sucker for homemade ranch, so mine is the drenched bowl below. The nutritional value of a salad is directly related to the dressing. Don't be like me. A light hand on the salad dressing is much better for you.
And those picked carrots I mentioned above? That's Jay's contribution to the meal, a recipe he found last week while making collard green roll-ups. They are a tangy addition to salads, but also yummy on lettuce wraps or as a topper on stir fry.
The summer crisp lettuce will last for a couple weeks, if you rinse the leaves and spin them out with a salad spinner, so shake them off before storing them in the fridge. The longest we've had a head last here was 4 weeks, but usually we eat them before that much time has past.
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