I eat a BAS almost every day.
What’s a BAS? Oh, just a Big Ass Salad. You know, one that doesn’t fit on a standard plate and really belongs in a mixing bowl. One so full of greens and veggies and fruits that it fulfills all daily nutritional requirements as advised by the FDA.
I can’t quite remember when it started to be an every day thing, but I think it was around the time I was working in an office, a tiny little cubicle, shoved in the corner with no windows and no desk mates.
I remember lunch being my favorite part of the workday. 30 minutes of freedom to go where I wanted, to sit in the sunshine and enjoy my meal. My meals started to consist more and more of vegetables because commuting for an hour each way and then sitting on my tush for eight hours a day took its toll.
I used to overfill Tupperware and then shove it in my backpack. Then I switched to big mason jars because sometimes I love hipster nonsense. I distinctly remember all my Tupperware and jars being dirty and taking a salad in a giant Ziploc baggie to work one day. Any way I could carry it, I was bringing a salad to the office.
After that gig (shockingly, I didn’t thrive in an office environment), I continued to bring salads along for meals at jobs, and continue to do it to this day.
“What’s in there today? Huh?” is something I hear on a regular basis, my coworkers eyeing my jars warily.
Now, I can’t wait to tell them, “A winter green salad with pomegranate and oranges.”
Because that’s what this bad boy is. As inspired by an ahh-mazing salad that Little Seester and I shared at Hot Chocolate last week (do I sound like a broken record yet?). Well, we ordered it to share and I ate most of it. Such is life.
And I’m very proud with the recreation. It’s tastes nearly identical to the plate we shared that night. It’s simple but satisfying, sweet and tart.
Winter Green Salad with Pomegranate and Orange
(Makes one BAS)
1 bunch of dinosaur kale
1 bunch of mixed winter greens
1 cup pomegranate arils (from one whole fruit, essentially)
1 Cara-Cara orange, segmented
Orange vinaigrette, recipe follows
Place greens in large bowl and dress with vinaigrette, top with pomegranate, orange, and cheese. Serve immediately.
For the vinaigrette:
Juice of one Cara-Cara orange
2 tablespoon balsamic vinegar
½ cup extra-virgin olive oil
Salt and pepper, to taste
Whisk together all ingredients until emulsified.