Gentle Readers, in the inimitable words of Shakira, hips don’t lie. Into every bacon-fueled life, some salad must fall. With the onset of summer and the quest to run a 5k (an even more poignant goal as my heart goes out to Boston), it’s time to focus on my other favorite food group, salad.
Yes, you can make friends with salad. It’s infinitely diverse and interesting, and not because you load it down with cheese and dressing and whatever else. It takes time to eat. It’s pretty. I love to top it with fruit.
But I digress. Here are 3 salad ideas to get you started.
1. Mediterranean style. Greens with goat cheese, orange segments, dates, and almonds. I had this salad this week at Sitti, a Lebanese restaurant in downtown Raleigh. With a light lemony dressing, this was summer on a plate. Delightfully balanced between bitter, salty, sour, and sweet.
2. Ole! Who says salsa is not a salad dressing? This is a new wave take on an old idea: taco salad. A bed of greens, a diced avocado, a mango, some stray black beans, and a few crunchy noodles (forgive me, they should be tortilla strips), and you’ve got a party. I thinned the peach salsa (hello, Trader Joe’s) just a bit with Orange Champagne Vinegar (also from Trader Joe’s), and it was a hit with everyone.
3. New Chicken Salad. Rotisserie chicken, diced apples (pink lady FTW), walnuts, Caesar Romano Dressing. I know, perhaps not what you would think of at first, but you’re taking Waldorf salad and mashing it up with chicken Caesar. Don’t be afraid.
As you can tell, I take my salad inspiration from leftovers. I often have less than 5 minutes to prep lunch. If you pre-chop and wash Romaine and leave it in your salad spinner in the fridge, you will grab for it first. Dicing fruit takes less than no time, and then toss something else crunchy or salty on top. Done.
What are your salad ideas of the moment? Tweet me your salad beauty shots by ccing @practicalcook on Twitter or @amylewi on Instagram. I’m waiting!
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Up next on Friday, Kitchen Tool Talk: 3 More of My Favorite Things