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© FrugalAbundance
2007-2011
GFCF Means
Gluten
Free & Casein Free |
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Home Storage Salad Bar
Sometimes everything loses it's appeal and the only food you can even
dream of eating is a big fresh salad. Under normal circumstances this
can be as easy as opening a bag of lettuce and piling on the
toppings. When one is living primarily on stored foods it's not quite
so simple. If you're planning a Salad Bar for lunch or dinner, then
you have to start a few days in advance. Start a double batch of
sprouts as described Sprout
Page. A few days later, when they are ripe and ready for
harvesting, it's time to get your salad fixin's ready.
First off, be sure to drain and rinse your sprouts thoroughly so they
are fresh and ready to go. Arrange the sprouts in a large serving
bowl. If necessary use scissors to cut the tangled sprouts into
smaller clumps so they are easy to scoop onto one's plate.
Next you're going to arrange small bowls of goodies for everyone to
add to their salad as they like. Tomatoes are popular with almost
everyone, so drain a can of no-salt-added tomatoes and place them in
a bowl near the sprouts.
Have a look around your pantry to see if anything sparks your
imagination. Pickles, cherry peppers, olives, bacon bits, sunflower
seeds and croûtons are easy. Since all of these store easily on
the pantry shelf, they are ready to go without any waste.
Dehydrated vegetables can be soaked in water to cover for 30 to 60
minutes and then drained well. Broccoli, zucchini, sun-dried
tomatoes, cabbage, carrots and onion are all yummy choices. For salad
bars I usually prepare half a cup of dehydrated veggies at a time.
Consider your canned vegetables. Small 8-ounce cans are probably your
best bet because they aren’t big enough to have many leftovers
after the meal. Beets, green beans, peas, peas and carrots, water
chestnuts, mushrooms, bamboo shoots, pimentos, sauerkraut and mixed
vegetables are all good choices. Choose one or more depending on your
family’s appetite and the number of people you’re serving.
Next think of your bigger cans and jars of vegetables—14 to
15-ounce sized. Potatoes, no-salt-added green beans, pickled beets,
small whole onions and 3-bean salad. Three-bean salad shouldn't be
drained, but most other vegetables should be well drained and rinsed
if possible.
Dried and canned fruit are another option. Pineapple, mandarin
oranges, fruit salad, or dried fruit like raisins, cranberries and
apricots all make good additions.
Finally consider offering protein in the form of beans, fish, meat or
poultry especially if your salad is the main meal of the day.
Chickpeas and kidney beans are both excellent choices. If you prefer
something heartier then there are many options. Any small can of meat
will work—chicken, ham, shrimp, crab, tuna, salmon—even
summer sausage or luncheon meat cut into bite sized pieces..
I recommend serving several items that keep after opening and then
adding a few canned items without allowing too much to go to waste.
Below you'll find menus have been used successfully by my family.
While you may follow them exactly if you wish, they are intended to
give you an idea of how it's done.
Salad Bar Menus
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Fresh Sprouts
Chopped Tomatoes
Green Beans
Bamboo Shoots
Bread & Butter Pickles
Bacon Bits
Croûtons
Dressing of Choice |
Fresh Sprouts
Black Olives
Roasted Red Peppers
Mandarin Oranges
Chick Peas
Canned Ham or Summer Sausage
Parmesan Cheese
Dressing of Choice |
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Fresh Sprouts
Chopped Tomatoes
Kidney Beans
Black Olives
Salsa
Cheese or Sunflower Seeds
Corn Chips or Tortillas
Canned Sour Cream & Onion Dip |
Fresh Sprouts
Mandarin Oranges
Whole Mushrooms
Chopped Walnuts
Bacon Bits
Dried Cranberries
Croûtons
Dressing of Choice |
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