Fresh Ingredients

Leaf lettuce, washed and torn

3 tomatoes, cut in wedges

1 cucumber, peeled and sliced

1/2  red onion, sliced

Feta cheese crumbles

Storage Ingredients

1 can olives

1 can artichoke hearts, quartered

1 can kidney beans, rinsed and drained

Dressing: Equal parts red wine vinegar and olive oil. Start with about 1/4 cup each and a little fresh minced garlic. I used a store bought dressing that I already had in the cupboard.

This is one of those friend of a friend of a friend’s recipes–specifically from Laurie, to Lynda, to Liesa. From the first time I tasted it, I was immediately reminded of the wonderful deli salads we enjoyed so much while living in New York. Plus…I may have reached critical mass on Craisins, but that’s just me. 

Most of my food storage is based on main course dishes but setting aside 3 each of olives, artichoke hearts, kidney beans, and salad dressing means I’m that much closer to having a tasty salad ready whenever it’s needed. In terms of another emergency meal, those same storage ingredients could be enjoyed with ANY combination of beans, wheat, or rice that’s been substituted for the lettuce and cucumbers.                   

Noticing what we enjoy eating and then making the necessary preparations in order to have those items in our storage means I can expand my three-month supply with a few side dishes added here and there. Having these ingredients on hand simplifies my daily routine and provides greater options in an emergency. Nothin’ scary about that.