I’ve posted a Summer Edition and an Autumn Edition of this improvisational recipe. There’s still enough to work with for winter – even more if you have some of the earlier season’s produce preserved. For instance, I like to add dried tomatoes to lots of things this time of year. Dried fruits will work well too. And, I recently discovered a resource for organic Michigan sunflower seeds: Hampshire Farms is a vendor at the Royal Oak and Detroit Eastern Markets.
First make this simple dressing: one part MI honey, one part fresh squeezed lime juice, and one part mild Dijon mustard (I use Meijer Organics).
For the salad base, I shred up root veggies in my food processor. And/OR I massage some fresh kale (knead it with your hands for about two minutes) as the salad base. I prep enough for a couple of lunches to save time. Then, each day I add whatever chopped veggies, fruits, nuts, and seeds I have on hand and top it with the dressing. When you find Michigan hydroponic lettuce, it’s great to toss in too.
Here’s what I ate recently:
Simple. Delicious. Michigan.