Tout de Suite Salad

One unchanging aspect about me is that I’m always behind on pop culture trends. Recently I heard a song on the radio I really liked, and was telling someone about it, hoping to track it down. After I skillfully hummed a couple of bars, they looked at me confused. “Um. That’s from No Doubt’s Tragic Kingdom album. From 1995.” Sounds about right. Almost caught up, then.

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I’ll probably start collecting pogs and beanie babies any day now.

TV-wise, I am getting caught up with 2002, and thus getting into the grittiness of The Wire. I am nearing the end of Season 1, and things are getting heated up in Baltimore (and not just because of Idris Elba, but daaaaannnng).

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The other day, I got home from work late, and knew I had limited time to get in an episode before my next engagement. I also knew I needed something healthy to eat (as my “next engagement” would hopefully involve whiskey and tater tots). Not having time for my usual salad recipe, I opted for one of my go-to dishes, the Ten Second Salad.

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  • 1 bag of broccoli slaw
  • Some salad dressing
  • Parsley for garnish (optional, but classy)

1) Grab bag of broccoli slaw and dressing from the fridge [2 sec]

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2) Grab bowl from cupboard [1 sec]

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3) Tear open broccoli slaw bag [1 sec]

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4) Pour bag into bowl (portion at your discretion – how many tater tots do you need to balance out?) [3 sec]

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5) Open dressing [1 sec]

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6) Pour dressing on slaw [2 sec]

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7) Enjoy [duration of The Wire episode]

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The Perils of Perishables

We’ve all been there. Getting groceries at the beginning of the week with the best of intentions, then nearing the end of the week and realizing some of our freshest choices are just about to turn the corner.

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If you are like me, these fresh foods are usually from vastly different meal plans gone awry: squash for that healthy spaghetti recipe where noodles are actually veggies, lettuce for the side salad that accompanies the homemade chili, a mango because hey! a mango, avocados for that guacamole that Alton Brown is all about (and you are all about Alton Brown).


For whatever reason, these foods have not made it on your menu yet. The good/great/awesome news is that you can throw anything together in a bowl and call it a salad. This helps take care of all those forlorn foods you’ve neglected throughout the week in one fell swoop AND makes you feel like you had a plan all along.

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The title of this recipe comes from selecting the foods in the salad you are most excited about, and putting those words in front of the word “salad.”

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  • Whatever is about to go bad in your fridge
  • Parsley for garnish (optional, but classy)

1) Carefully assess the food in your refrigerator

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2) Anything too soft or weird smelling or for sure bad, toss out (DO NOT shrug and put it *back* in the fridge – this is a rookie mistake)

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3) Everything that seems to be doing okay: peel/chop/sprinkle as appropriate

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4) Put on whatever dressing you have around (or olive oil in a pinch) and enjoy

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