>>>
>>> STOP
>>> STOP SLAVING OVER THE HOT STOVE.
STOVE.
STOVE. KEEP YOUR MEALS FRESH AND COOL
THIS SUMMER WITH A HEALTHY,
TASTY SALAD.
TASTY SALAD. WE HAVE CHEF NANCY WALDECK
HERE, TALKING ABOUT HOW TO
MAKE FRESH, EASY SALADS IN A
JAR.
JAR.
JAR. I
JAR. I LOVE THIS CONCEPT.
>> THANK YOU FOR HAVING ME.
>> HOW DO YOU PLAN THE
LAYERING?
LAYERING?
LAYERING? >> IT IS NOT HARD IF YOU THINK
ABOUT WEIGHT.
ABOUT WEIGHT. THE FIRST THING YOU WANT TO DO
IS START WITH THE SALAD
DRESSING.
DRESSING.
DRESSING. THAT GOES ON TOP OF EVERYTHING.
SALAD DRESSING AND ONE TO FOUR
TABLESPOONS DEPENDING ON HOW
BIG YOUR JAR IS.
>> NEXT UP THE HARD VEGGIES
LIKE CARROTS OR CUCUMBERS,
BEANS AND DRAINS, PROTEINS,
CHEESE, OR FRUIT ON TOP OF
THAT.
IN
IN OUR
IN OUR DRESSING WE HAVE A LITTLE HONEY, APPLE CIDER
VINEGAR, DIJON MUSTARD, OLIVE
OIL, SALT AND PEPPER.
SUPER EASY.
SUPER EASY. WANT TO DO IT?
>> SURE!
>> SURE!
>> SURE! >> ALREADY, SO WE START WITH
THE LOCAL HONEY, A BEAUTIFUL
LOCAL HONEY.
LOCAL HONEY. >> GOOD, OKAY
>> AND OF COURSE YOU CAN PUT IN
MORE HONEY IF YOU WANT TO, IF
YOU ARE TRYING TO MAKE IT A
LITTLE SWEETER, BUT THAT IS
PLENTY RIGHT THERE.
ABOUT A TABLESPOON AND
TEASPOON.
TEASPOON.
TEASPOON. >> OKAY.
>> OKAY.
>> OKAY. AND THEN A LITTLE OLIVE OIL.
>> GOT IT.
>> AND THEN SOME MUSTARD.
WE HAVE THE MUSTARD, RIGHT?
>> YES.
>> YES.
>> YES. HERE I AM AGAIN.
PUTTING MY SPOON DOWN TOO SOON.
DIJON.
DIJON.
DIJON. >>
DIJON. >> YES.
>> YES.
>> YES. AND YOU CAN USE REGULAR
BALLPARK MUSTARD, YELLOW
MUSTARD IF YOU LIKE.
>> I THINK FOR THIS TYPE OF
RECIPE, ESPECIALLY THE HOME
MADE, I LOVE THE DIJON.
>> I AGREE.
AND LOOK AT THIS.
>> WHAT IS THIS?
>> ISN'T THAT FUN?
>> WE NEED TO DO ANOTHER
SEGMENT THAT IS LIKE THE HOT
KITCHEN TOOLS WE NEED RIGHT
NOW.
NOW.
NOW. >>
NOW. >> WOULDN'T THAT BE WONDERFUL.
>> OKAY.
>> OKAY.
>> OKAY. THE LID.
THE LID.
THE LID. OKAY.
OKAY.
OKAY. I
OKAY. I WILL STIR IT UP.
WE JUST HAD IT A SECOND AGO.
>> YES.
>> YES.
>> YES. >> AND THESE STAY A GOOD WEEK
IN THE FRIDGE.
>> EXACTLY.
>> EXACTLY. THIS WHOLE SALAD WILL STAY IN
YOUR FRIDGE FOR TWO TO THREE
DAYS SO YOU CAN MAKE A WHOLE
BUNCH OF THEM AHEAD OF TIME.
>> OKAY.
>> OKAY.
>> OKAY. >> POUR A LITTLE IN THERE.
>> OKAY.
>> OKAY.
>> OKAY. >> THERE WE GO.
SO, THERE WE GO.
CARROTS NEXT.
CARROTS NEXT. >> GOT IT.
CARROTS, CUCUMBERS, THINGS
LIKE THAT.
LIKE THAT. THAT IS ALL RIGHT.
>> I LIKE IT!
>> AND THEN WE HAVE SOME CHICK
PEAS.
PEAS.
PEAS. A
PEAS. A LITTLE CHEDDAR CHEESE.
>> OKAY.
>> OKAY.
>> OKAY. AND HOW DID YOU COME UP WITH
THIS RECIPE?
THIS RECIPE? >> I DON'T KNOW.
I STARTED THINKING OF WHAT
WOULD GO WELL WITH HONEY
MUSTARD, RIGHT?
MUSTARD, RIGHT? >> ALL OF THESE FLAVORS AND OF
COURSE THE RACENS.
>> AND A LITTLE PUMPKIN SEEDS
AND WE TOP IT WITH A LITTLE
OLIVE OIL.
OLIVE OIL. >> SO NOW YOU HAVE THE LID ON
THERE.
THERE.
THERE. I
THERE. I WANT TO YOU SHAKE IT.
>> SHAKE, SHAKE, SHAKE.
>> I HAVE THE PLATE RIGHT HERE.
>> SEE HOW COOL AND EASY THIS
IS.
IS.
IS. >>
IS. >> ISN'T THIS FUN?
THERE WE GO!
THEN RIGHT OUT ON TO YOUR
PLATE.
PLATE.
PLATE. >>
PLATE. >> WHALA!
>> WHALA!
>> WHALA! >> YAY!
EVEN
EVEN THE
EVEN THE CREW IS LIKE WELL THAT WAS EASY ENOUGH.
MAY I CHECK THAT OUT?
YES.
YES.
YES. EVEN
YES. EVEN THOUGH I AM SURE I DIDN'T
SHAKE THAT DRESSING UP THE WAY
I NEEDED TO IT IS PHENOMINAL.
>> YAY!
>> YAY!
>> YAY! >> AMAZING FLAVOR, THE SWEET
AND SAVORY IS JUST FABULOUS.
>> YES.
>> YES.
>> YES. GOOD.
GOOD.
GOOD. AND
GOOD. AND WE ARE USING A FEW BERRIES
HERE WITH THIS ONE.
NOW WHAT WE ARE GOING TO DO,
HERE WE GO.
BALSAMIC.
BALSAMIC.
BALSAMIC. >> THAT SOUNDS DELICIOUS.
>> IN THIS DRESSING WE HAVE TWO
CUPS OF BLUEBERRIES, ADD A
LITTLE BALSAMIC AND OLIVE OIL
THIS TIME.
THIS TIME. SHAKE IT UP.
>> I LOVE THAT.
>> LEMON JUICE AND SALT AND
PEPPER.
PEPPER.
PEPPER. >> TERRIFIC.
>> TERRIFIC. THIS IS JUST FOR THE DRESSING,
GUYS?
GUYS?
GUYS? >>
GUYS? >> YES.
>> YES.
>> YES. >> WE WILL START WITH THAT AND
DUMP IT ALL IN THERE.
OUR RIPE BLUEBERRY, LEMON
JUICE.
JUICE.
JUICE. >>
JUICE. >> DOES THE ORDER MAKE A
DIFFERENCE?
DIFFERENCE? >> NO.
>> NO.
>> NO. >>
>> NO. >> GREAT!
>> GREAT!
>> GREAT! >> BALSAMIC, ABOUT THREE
QUARTERS OF A CUP.
YOU WANT IT A LITTLE VINEGARY
>> AND AVOCADO OIL IS VERY,
VERY NEUTRAL.
VERY NEUTRAL. >> YES.
>> YES.
>> YES. >> AND A LITTLE DIJON IN THIS
ONE.
ONE.
ONE. I
ONE. I LIKE THE DIJON, IT HELPS TO
KEEP IT TOGETHER.
>> OKAY, AND THEN --
>> WE ZHUZH IT FOR JUST A
MINUTE.
MINUTE.
MINUTE. >> AND THE SALT AND PEPPER
SO,
SO, WITH
SO, WITH THIS ONE WE ARE ADDING QUINOA, A LITTLE SALT AND
PEPPER.
PEPPER.
PEPPER. >> IT DEPENDS ON THE MOOD,
WHATEVER YOU ARE GOING FOR.
>> EXACTLY.
>> EXACTLY. >> AND I WILL LET YOU GRAB A
LITTLE CHICKEN.
LITTLE CHICKEN. I WILL BORROW YOUR FORK.
THERE WE GO
>> GOT IT!
>> THEN THE BLUEBERRIES.
>> PERFECT.
>> PERFECT. >> AND LAST BUT NOT LEAST THE
TOASTED PECANS AND THEN
ARUGULA.
ARUGULA.
ARUGULA. >> THE PEPPERY TASTE.
>> EXACTLY.
>> EXACTLY. GOT IT
GOT IT
GOT IT >>
GOT IT >> IT IS MORE FUN THIS WAY.
>> I THINK SO!
THERE WE GO.
SHAKE IT UP.
IN THIS CASE YOU CAN SEE THE
COLOR OF THE DRESSING.
>> YES.
>> YES.
>> YES. DOESN'T THAT LOOK YUMMY?
>> AND RIGHT, DELICIOUS!
NANCY, THIS IS PERFECT.
>> IT IS GREAT WITH THE PERFECT
CHILLED RED WINE TO GO WITH
THIS, A LITTLE WINE FROM THE
SOUTH OF BURGUNDY IN FRANCE.
YOU CAN FIND IT IN THE GROCERY
STORE.
STORE.
STORE. BECAUSE THIS IS KIND OF LIKE A
HIDDEN GEM, IT IS SO
INEXPENSIVE.
INEXPENSIVE. $11 A BOTTLE.
>> YES!
>> YES!
>> YES! WOW!
WOW!
WOW! >>
WOW! >> AND WE SERVE IT A LITTLE
COOL FOR THE SUMMER.
WE WANT WARM SALAD AND COOL
WINE.
WINE.
WINE. >>
WINE. >> YES, WE DO.
NANCY, I LOVE THAT.
>> IT IS FUN.
THANK YOU.
THANK YOU. THESE ARE GREAT RECIPES.
OF COURSE, YOU CAN CATCH ALL
OF THESE ON OUR WEBSITE LATER
OR GO ONLINE