I don’t know who invented those plastic flip top boxes that contain ready to eat greens, but whoever it was, she has my everlasting gratitude. And yes, triple washed greens were invented for lazy people like me who love salad but don’t always have the willpower or energy to wash a bunch of greens. (And yes, I know part of the solution for flagging energy – more greens, right?) So for me, prewashed organic greens that come all tidily nestled in their own plastic tub or bag are an absolute Godsend. Conundrum solved!
Plus, the package provides the pull date, so I can reasonably judge how long the contents of the box or bag will last before becoming yard waste fodder. (As many of you know, I need all the help I can get with my predisposition to allow perfectly good veggies to molder in my refrigerator.)
So with pre-washed veggies in mind, I decided to post another simple salad that Mr. C. and I enjoy regularily. And the great thing about this salad; it compliments just about any entrée, Italian or not. So without further ado, the only thing left to say about this salad besides how easy and fast it is to prepare is, yummy, yummy, yummy!!!
- 1 T. fresh lemon juice
- ¼ tsp. kosher or sea salt, or more to taste
- 2 T. extra virgin olive oil
- ¼ c. thinly sliced red onion
- ¼ c. salted sunflower seeds
- 4 c. baby arugula (rocket)
- shaved Parmesan, as much or as little as you want (remember: the better the Parmesan, the better the salad)
Whisk together the lemon juice, salt, and olive oil in a salad bowl. Add the red onion, sunflower seeds, and arugula. Toss in the Parmesan. Serve immediately.