By Ann Leisure
If you hear the word "Salad" and automatically think of iceberg lettuce, a cherry tomato and a dollop of Thousand Island dressing my heart goes out to you. I used to be just like you—growing up in the 1970s, that was pretty much the definition of salad at my house.
But now, I need you to reimagine what a salad can be, and in the process realize how yummy and satisfying it can be to eat one.
Spinach Salad
One package of cut and washed baby spinach
One red onion, sliced
Two Roma or other ripe, but firm tomatoes, sliced
Feta cheese, crumbled
Shelled and ready-to-eat walnuts or pecans
Olive oil
Red wine vinegar
Toss the spinach in a bowl. Add the red onions and tomatoes. Crumble feta cheese over the top. Add a handful of nuts. Drizzle one to two teaspoons each of olive oil and red wine vinegar over the top. Toss together. Voila! You have a beautiful and simple salad that’s good for starters at a dinner party or for your office lunch break when paired with a piece of good bread.
This salad is also great topped with grilled chicken or with a spoonful of chick peas and mandarin orange slices. For variety, substitute field greens for spinach.
Greek Village Salad
One cucumber, diced into medium cubes
One ripe tomato, diced into medium chunks
One third of a small red onion, diced
Feta cheese
Olive oil
Red wine vinegar
Mix cucumber, tomato and onion. Add a handful of crumbled feta cheese. Top with one teaspoon each of red wine vinegar and olive oil. Toss together and serve.
This salad is a classic in Greece. I ate one every day while I was there. It also makes a great topping for hummus and felafel, as well as a nice addition to wraps.
Spinach and Apple-Strawberry Salad
One package of cut and washed baby spinach
2 green apples, sliced
1 cup of sliced strawberries
handful of cheddar cheese
handful of shelled and ready to eat walnuts or pecans
To make the dressing:
1/4 cup apple cider vinegar
1/4 cup maple syrup
1/4 olive oil
Toss spinach, apples, strawberries and cheese in a bowl. Add walnuts. Mix dressing ingredients and add to salad, to taste.
Chicken Pepper Salad
1 chicken breast, grilled and sliced in fine strips
1 red pepper, diced
1 green pepper, diced
1 yellow pepper, diced
1 Roma tomato, diced
Field greens
2 tablespoons of toasted pine nuts
One fresh lemon
One teaspoon olive oil
Toss field greens, peppers and tomato in a bowl. Top with chicken and pine nuts. Squeeze the juice of one lemon over top. Add olive oil. Pepper to taste. Toss together and serve.
This one has all of the benefits of a salad, but with a little bit more flavor and excitement. It’s great for when you need your veggies but want something different.
I’ve compiled four simple but very delicious salad recipes for you. They’re so good it’ll make it easier for you to sneak in those magic four servings of veggies you’re supposed to be eating every day.
Comments