At least once a week I make a kitchen sink salad. Why do I call it that?? Because pretty much everything goes into this salad but the kitchen sink. It’s a great way to use up greens, herbs, chopped veggies, quinoa, beans,etc.
Since my garden is working overtime, I picked red/green lettuce, baby kale, spinach and arugula for the greens. Rummaging around in the fridge I found quinoa, sundried tomatoes, cucumber, yellow/red peppers, green olives and some pickles. A sprinkle of hemp seeds and dried mulberries. My herb bucket needed trimming, so I chopped up parsley, cilantro, chives, basil and lemon balm. Topped with turmeric vinaigrette and Vegan Parmesan Cheez.
Yep! Everything but the kitchen sink!! Don’t be afraid to mix and match flavors in a salad. These accidental pairings are often the best!!