Today I made another bucket of salad. I will never understand why all the restaurants in America call that plate of grass they serve "a salad". I must be foreign, but the definition of salad for me holds a lot more than a handful of non-nutritious iceberg lettuce and an occasional slice of cucumber and/or a grape tomato.
I love to make salads in the summer. Mostly because the endless possibilities make you feel like you are not eating the same thing every day. I make a huge bowl on Sunday, and my lunch is completely and fabulously different all week. It does not take much longer than half an hour of shredding and chopping. And the kitchen stays cool. Hopefully, this post will give you a couple of new ideas for what to add to your salad.
The Salad Starter:
1 head of lettuce (iceberg, romaine, green leaf, dark leaf, spinach, etc.)
2 carrots, shredded
1 cucumber, sliced
5 roma tomatoes, sliced
1 green pepper, chopped
3 stalks of celery, chopped
This is your base starter. You can stop here or you can add practically anything you want to it. For me it varies depending on what else I have in the fridge that has to be used up or what is on sale at the time.
Red, yellow, or orange pepper
Purple cabbage, shredded
And of course, I add some protein:
Imitation crab meat
Cottage cheese, of course
Hard boiled eggs
Things I do not like in my salad, but you may enjoy:
Raisins and dried cranberries
Chow mein noodles
I also don't care to make my own dressing. So I use bottled, but sometimes I mix things in for more flavor:
Let me know, how you take your salad.