Salads are another one of those types of foods where the flavor combinations are endless; case in point: the creation of the salad bar. All you have to do is start with a bed of lettuce, and from there, the world is your oyster.
I prefer a mix of greens; Romaine, Spinach, Red Leaf (no Iceberg please). When I’m home, I always have to have a sprinkle of shredded cheese, and croutons, and maybe some bacon bits. I absolutely love chicken, so that’s usually what I add on top to turn a side salad into a meal. I’ve had them all; chicken salad, breaded chicken, grilled, buffalo style, teriyaki, Cajun, you name it, I’ve had it. When I’m out and about, I like to go the more exotic route, but of course these ventures can be tried at home too. Grilled cedar plank salmon salad, Tristan Lobster salad, braised duck with mandarin orange salad; again, the possibilities are endless.
Another endless possibility aspect to salad making is making salad dressing. I haven’t ventured into the world of making your own salad dressing just yet, but I’m sure I will before it’s all over. I hear it is very fun, and allows people to cater to their own taste buds.
The great thing about stocking up on all those delicious salad and dressing recipes is that there’s a place for all of them in a Secret Ingredients Cookbook. Both Heirloom and Keepsake Cookbooks come with a section for Soups, Stews, and Salads. You can add a section to your salad recipe for the matching dressing, or you can put your salad dressing recipes in the Sauces, Spreads, and Seasonings category too. We’ve got a place for everything.
For those of us on the go, like the fruit and yogurt snacks, salads are filling, quick and easy, healthy and a great alternative to fast food.
Tip: Put your lettuce and your fixins’ in one container, and the dressing in another. That way, you avoid a soggy mess by lunch time.
That’s it for me, until next time…