Whether you’re harvesting veggies from your garden, the farmer’s market or the produce section of your local grocery store, there are abundant options for making a variety of summer salads.
There are themed favorites, like Taco Salad, with crunchy iceberg lettuce, pinto or black beans, seasoned meat, shredded cheese, cucumbers, tomato, avocado, peppers, olives, salsa and sour cream. Or Spinach Salad with mushrooms, hardboiled eggs, red onion, cucumbers, tomato, avocado, olives, bacon and feta cheese. Mediterranean, Asian, Tuna…and the list continues.
There’s also the “Chef Salad” with ingredients of your choice. Select your desired lettuces or greens, then add veggie toppings. These might include: purple cabbage, carrots, broccoli (raw or blanched), radishes, cucumbers, tomato, peppers, avocado and olives.
Add protein in the form of eggs, meat, cheese and nuts. Pasta adds some interest and fun (especially for kids) with special shapes: spirals, bow ties, wagon wheels and shells. Top with croutons and seeds for some extra crunch.
Today’s “recipe” isn’t a recipe at all, but more of an idea to spur on your creatively. A “salad bar” set up, is a great idea when you have company. Everyone can build their own salads. I recommend using some plates and platters to set out several drier ingredients, and using bowls for wetter ingredients such as tomatoes and olives. Reducing the number of individual bowls results in quicker clean up.
My family likes “Arranged Salads” where I plate everyone’s salad before serving. The fact that I consider their individual tastes, reserving tomatoes, avocados and olives from certain plates is most appreciated.
Add the dressing to your tossed greens, use it to top the completed salads…or both.
In the video, I’ll show you some ideas for pre-arranged salads that will entice the taste buds of your youngest eaters.
And don’t forget refreshing fruit salads. With the ripening of melons, berries, peaches and other seasonal fruit, you can relish the taste of summer in a bowl.
