I love salads…..especially when they are made right. I remember when I was little my dad would cover our iceberg lettuce salads with thousand island dressing and when I say cover, I mean you couldn’t even see the lettuce but it was soooo good. ha ha ha. When I started to understand ingredients I realized how much sugar was in the dressing and that’s why it was so good and yet so bad for you at the same time. Aren’t salads suppose to be healthy? Whenever I eat a really good salad in a restaurant I try to recreate it because honestly if the ideas don’t come from somewhere and I don’t stock my fridge with colorful and tasty options, I wouldn’t eat them very often.
Here’s my game plan when I stock up. First, I pick a favorite lettuce blend. At the moment mine is the spring mix and organic arugula from Milk and Eggs. I constantly try new lettuces so I can keep things fresh and interesting. I only use iceberg with my spring rolls and tend to stick to more colorful and nutritional lettuce options when I’m making salads. Next, I make sure the toppings are flavorful and colorful and I usually work in three’s. I don’t want too little and I don’t want too much and I’ve found that three toppings is just enough to make the salad DELICIOUS and satisfying. And finally the dressing aka the whipped cream on top of the cake. There are so many super tasty concoctions that run circles around the flavor wheel compared to what I used to eat. No wonder I wasn’t getting skinny when I was little even though I was eating salads 🙂 I try hard to keep the dressing recipes simple so I never make an excuse to not make them. Check out my super delicious 4/4 dressing recipe below (4 ingredients/4 tablespoons) that’s ridiculously foolproof to make, loaded with flavor and most importantly dad approved.
Let’s share salad recipes. Leave comments below, I want to hear from you.
Feta Cheese with sundried tomatoes