 |
Blended salad has all the freshness and flavor of salad
without the hassle of major chewing. You can fix salads at home to take
to outings, but don’t give samples, or you won’t have any left for
yourself! PREPARATION
Put your favorite vegetables in the food processor.
Sample combo: half a tomato, half a peeled cucumber, half an onion, a
sturdy lettuce like romaine, a green pepper (red pepper makes the salad
brown), a fresh squeeze of lemon, your favorite salad dressing (Honey
Dijon vinaigrette is good). Pulse in the processor, 1 second on and 1
second off, about 3 or 4 times until you achieve the desired
consistency. Overblending creates mush. Serve with crackers as a dip.
Eating crackers with the salad helps to forma bolus for easier movement
in the mouth. Make only enough to eat now because this salad tastes best
when fresh.
Note: This recipe also works well for blending fruit. Remember the color
wheel when combining fruit. For example strawberries and blueberries
will result in purple food, and red tomatoes and green lettuce will make
brown. However, a small amount of tomato in a blended salad will not
affect the color too much.
|
