Rose Turnbow
Weekly Newsletter Contributor since 2014
Email the chef! rose@dvo.com
Rather than purchase different kinds of salad greens, each week I like to buy a large bag of a spring mix, kale mix, or Romaine. Wash and spin dry the entire bag of salad mix, add a paper towel to absorb moisture in a sealable bag or bowl and your salad is ready for the week.
For the salads for Meal 1, Meal 2, and Meal 4, buy a large bag of your favorite salad mix. Substitute this salad mix for the arugula in this recipe and for Meal 2, and the Romaine lettuce for Meal 4. This saves time and money.
The Farmhand Salad for Meal 2 uses a Mandolin to slice the vegetables. Prepare the vegetables, including the radishes, while you already have your Mandolin out - and wash it only once - plus have your Meal 2 salad close to being finished. With your prewashed ready-to-go lettuce you prepared for Meal 1, you are set.
The vegetables sliced on your Mandolin during Meal 1, along with the prewashed salad mix, makes the Farmhand Salad an easy throw together salad.
Replace the Romaine and Boston lettuce with your prewashed salad mix from Meal 1.
Cube the leftover port tenderloin from Meal 2 and set aside. Add the olive oil to your pot and heat. Continue with step 2 in the directions.
