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good afternoon and welcome to the
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Goodblades kitchen today I want to talk
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to you about my signature salad base
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okay this is the base of just about
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every salad I make and the reason why I
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do this is because a it's delicious and
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b it's actually good for you so what we
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do is I take lettuce cabbage and spinach
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now those three are absolute powerhouses
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as far as being uh healthy lettuce is
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low in calories it's rich in water and
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it has fiber folate and vitamin A um
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cabbage of course it's a sucerous
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vegetable and it's a powerhouse vitamin
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C vitamin K uh compounds like glycamates
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I pronounced it wrong i'm not even going
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to worry about it um which support liver
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detox and cell production um cabbage is
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also uh insoluble fiber so it aids
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digestion and it's just good for your
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gut it makes you feel fuller sooner it's
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a good stuff and then the third one of
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course is spinach and that's packed with
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vitamin K and if you are
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um young enough or old enough to
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remember Popeye and his spinach and how
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spinach always makes you strong it's
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because spinach has a lot of iron
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so eat your spinach and this is a good
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way to eat spinach now um I I don't know
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about you but I I just can't stand a
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salad that has big huge leaves and
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dressing on it and you go to pick up a
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piece of lettuce to put it in your mouth
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and you wind up getting
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salad dressing on your cheeks i I don't
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like that i don't think anybody likes
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that that's kind of embarrassing so
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what's the solution the solution is to
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chop your greens and that makes them
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easy to eat makes them easy to digest
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and all you really need is a messa a
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mezzoluna is a moonshaped knife and they
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do a really really good job for things
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like this so I have a shallow bowl
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and it's a large shallow bowl wooden if
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you look on the website you'll see I
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have a link to it so you can get one for
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yourself and also the mezoluna and you
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take the messeluna you put the
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vegetables the uh the lettuce and the
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cabbage and the spinach in the bowl you
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take the mealuna and you start chopping
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and I chop up to oh they're about maybe
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half an inch quarter inch pieces of
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lettuce and that I put that into my
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larger salad bowl and add whatever it is
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that other kind of stuff I'm going to
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add tomatoes avocado cucumber beets
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whatever I happen to have the time and
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it makes an excellent salad and that is
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how I start all my salads
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so if you want a really really good
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salad give this a try and um I think
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you'll like it and um oh you know we
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should probably talk about storage um
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doing this ahead of time you can do it
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ahead of time my maybe maybe 12 hours
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just doing the chopping
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starts cellular damage and things with
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already have cellular damage don't do
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very well even in the refrigerator so if
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you're going to do it ahead of time
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maybe you could chop the vegetables in
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the morning put them in a bag and um you
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they'll be ready for you when you get
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home but I would not do that for any
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more than 12 hours okay so
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if you look on our website you can see
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that we've got a whole bunch of uh
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salads that use this uh we have a tuna
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steak salad with blood oranges we use we
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have a sousie um marinated chicken salad
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and we're gonna have we're this is
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coming up you're going to have the
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recipe for this soon it's our summer
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wedge salad with our uh wonderful
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signature blue cheese dressing so and
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you can find the blue cheese dressing at
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the good plate and uh we will see you
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next time and we hope that you have a
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wonderful wonderful day thank you for
