We love salads and have one at dinner almost every night.
I grew up with plain ole iceberg and carrots, but was delighted to discover so many healthier and tasty options as I grew up and ate at friends’ houses or traveled.
Salads are great during hot summer months when the veggies are in season, fresh from the garden.
Some of our favorite salads:
Greek:
Kalamata olives, cucumbers, tomatoes, feta, and sometimes red onion and bell pepper…with or without lettuce. With oregano and olive oil and red wine vinegar.
Italian:
We fell in love with Italian salads during our travels. There are regional delicacies and we love em all.
Florence had fennel, carrots, and grapes or raisins with Romaine and a simple olive oil dressing. So sweet and crunchy!
Venice had olives, oranges, and arugula. It was unique.
Rome had peppers, olives, onions, tomatoes, and Romaine. Yes, kinda like Olive Garden {gasp!} but it was all so fresh and lovely.
German:
Many German salads have lots of pickled veggies, sweet corn, and yogurt dressing or Thousand Island.
Grilled:
The texture and flavor of grilled lettuce is unique and amazing.
Don’t cut all the way through. Drizzle with oil and get a little char on a gas or charcoal grill. Add cheese, bacon, and tomatoes. Easy!
Fruity Nutty
I love berries and walnuts with spinach.
Also, I love pomegranate, apples or pears, almonds or walnuts over romaine.
These make great meal salads – with or without some chicken.
Wedge:
These seem so fancy in restaurants.
Bleu cheese, bacon, and tomatoes on iceberg slices are just so pretty.
I like to make it even more special by adding a drizzle of balsamic vinegar and grilling the tomatoes.
Salads can be so versatile. They can be an appetizer, side dish, or a full meal – with or without added proteins. We have fun playing with colors and textures.