All you need is fresh lettuce and these 10 pantry staples:
1. roasted red peppers
2. artichoke hearts
3. chickpeas
4. black olives
5. red onion
6. cheese
7. lentils
8. baby potatoes
9. tuna
10. eggs
.
With these 10 ingredients, you can make three recipes: Italian Chopped Salad, Greek Lentil Salad, and Niçoise Salad. Is it that obvious I wish I was able to travel rn?! I hope these globally-inspired recipes will remind you that we are all connected right now through this pandemic. All over the globe, we are in this together. Let’s be there for one another.
Recipe A : Greek Lentil Salad
* Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 25 minutes Yield: Serves 2-4 Diet: Vegetarian
For the salad:
* 2 containers Leaf Farms Baby Crispy Green Lettuce (about 8 ounces lettuce)
* 1 cup dry green lentils (or black or brown lentils), rinsed and sorted
* 1/4 teaspoon salt
* 1/2 cup roasted red peppers (about 2 large peppers), chopped
* 1/4 cup sliced black olives
* 1/4 cup diced red onion
* 1/2 cup crumbled feta cheese
For the dressing:
* 2 tablespoons red wine vinegar
* 2 tablespoons lemon juice (from ~1 lemon)
* 1 clove garlic, minced
* 1/2 teaspoon dried oregano
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1/2 cup olive oil
INSTRUCTIONS
For the salad:
1. In a medium saucepan, add lentils and 2 cups of water. Bring to a rapid simmer over medium-high heat. Reduce heat to low to maintain a gentle simmer.
2. Simmer uncovered until lentils are tender, about 20-30 minutes, adding more water to just cover lentils, as needed.
3. Drain remaining water and stir in salt to flavor lentils.
4. In a large bowl, add Spring Mix, cooked lentils, roasted red peppers, olives, onion, and feta cheese. Toss ingredients to combine.
5. Add desired amount of dressing and toss to evenly coat.
For the dressing:
1. In a small bowl, whisk together red wine vinegar, lemon juice, garlic, oregano, salt and pepper, until combined. While whisking, slowly pour in olive oil, whisking until emulsified.
Notes
The salad and the dressing are very forgiving. Feel free to make substitutions and/or omissions based on what you have on hand!
To make this vegan, omit cheese.
You can make and store the dressing in a mason jar. Simply add ingredients and shake until emulsified, about 30 seconds.
Dressing can be stored in the refrigerator for up to a week.
Recipe B: Italian Chopped Salad
* Prep Time: 10 minutes Total Time: 10 minutes Yield: Serves 2-4 Diet: Vegetarian
For the salad:
* 2 containers Little Leaf Farms Baby Crispy Green Lettuce (about 8 ounces lettuce)
* 1/2 cup marinated artichoke hearts (canned or jarred)
* 1/2 cup roasted red peppers (about 2 large peppers)
* 1/4 cup sliced black olives
* 1/4 cup diced red onion
* 1/2 cup chickpeas (or white cannellini beans)
* 3 ounces provolone or cheddar cheese, cubed (about ¼ cup)
For the dressing:
* 1/4 cup red wine vinegar
* 2 cloves garlic, minced
* 1 teaspoon honey
* 1 teaspoon dried oregano
* 1 teaspoon dried basil
* 1/4 teaspoon red pepper flakes
* 1/2 cup olive oil
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
INSTRUCTIONS
For the salad:
1. Roughly chop lettuce, artichoke hearts, roasted red pepper, olives, and cheese. Add to a large bowl. Add in onion and chickpeas. Toss with desired amount of dressing to coat.
For the dressing:
1. In a small mixing bowl, whisk red wine vinegar, garlic, honey, oregano, basil, red pepper flakes, salt and pepper until combined. While whisking, slowly add in olive oil, whisking until emulsified. Serve with salad.
Notes
The salad and the dressing are very forgiving. Feel free to make substitutions and/or omissions based on what you have on hand!
To make this vegan, omit cheese.
You can make and store the dressing in a mason jar. Simply add ingredients and shake until emulsified, about 30 seconds.
Dressing can be stored in the refrigerator for up to a week.
Recipe C: Pantry Staple Niçoise Salad
* Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 30 minutes Yield: Serves 4 Diet: Gluten Free
Ingredients
For the salad:
* 1 lb baby red potatoes (about 8 potatoes), halved
* Salt
* 2 containers Little Leaf Farms Baby Spring Mix (about 8 ounces lettuce)
* 2, 5-ounce cans albacore tuna packed in water, flaked
* 1/4 cup sliced black olives
* 4 eggs
* Optional: 1/4 cup capers for garnish
For the dressing:
* 1/4 cup white wine vinegar
* 1 clove garlic, minced
* 1 teaspoon Dijon mustard
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1/2 cup olive oil
INSTRUCTIONS
For the salad:
1. In a medium pot, bring water to a boil. Gently add in eggs and cook for 10 minutes (for hard-boiled eggs). Using a slotted spoon transfer eggs to an ice bath and let cool until cold, about 5 minutes. Peel eggs and cut in half.
2. Using the same pot, salt the boiling water. Add potatoes and cook until tender, about 10-15 minutes. Using a slotted spoon, transfer to an ice bath and let cool, about 3 minutes. Pat potatoes dry.
3. To assemble salad, in a large bowl combine lettuce, cooked potatoes, flaked tuna, olives, and hard-boiled eggs. Toss with desired amount of dressing to evenly coat.
4. Optional: add capers for garnish.
For the dressing:
1. In a small mixing bowl, whisk white wine vinegar, garlic, dijon mustard, salt and pepper until combined. While whisking, slowly add olive oil until emulsified.
Notes
The salad and the dressing are very forgiving. Feel free to make substitutions and/or omissions based on what you have on hand!
To make this vegan, omit cheese.
You can make and store the dressing in a mason jar. Simply add ingredients and shake until emulsified, about 30 seconds.
Dressing can be stored in the refrigerator for up to a week.
