This time of year can be torturous for farmer’s market enthusiasts. Here in Boston, sprig weather is here but most vegetable crops aren’t ready for harvest yet. What’s a locavore to do? A simple salad using pantry ingredients is a good way to capture bright flavors without needing to reluctantly scarf down a bland two ingredient salad.
With a new baby and a hectic schedule with my day job and freelance food writing for the Boston Globe, I’ve had exactly zero time for exercise in 2013. In an effort to eat healthy and shed a few pounds, I’ve been eating a salad as my main course as often as possible (it’s one of the central components of the “nutritarian” diet touted by Dr. Joel Fuhrman.) The result is that I lost 1o pounds in four weeks simply by changing what I’m eating, without exercise or restricting portion size.
This salad has been delicious and easy to make, since it makes use of mostly things from a jar. Despite this, quality is not sacrificed and I find myself craving salads – a first! Since the marinated artichokes and roasted pepper have enough salt and oil already, all you need to do is dress this salad with a touch of lemon juice and black pepper.
- Serves 4
- 8 cups baby arugula
- 1 cup halved cherry tomatoes
- 1/2 cup marinated artichokes, drained
- 1/2 cup roasted marinated red pepper from a jar, drained and sliced
- 1/2 cup canned pinto or black beans, rinsed
- 1 cup sliced cucumber
- 2 teaspoon fresh lemon juice
- olive oil
- black pepper, to taste
- Combine the arugula, tomatoes, artichokes,red peppers, beans, and cucumber in a large salad bowl. Toss with lemon juice, olive oil, and black pepper to taste.