Salad is really cool. As a vegetarian I am a strong supporter of salad, but there is definitely one out there for everyone. It can be a main dish or a side dish... even a great breakfast! And if greens aren't your thing, tune in for another installment of Salad-O-Matic some time in the future.
Greens to use
-Baby Spinach
-Romaine Lettuce
-Butter Lettuce
-Raddichio
-Any lettuce you prefer
-Any bitter-ish greens that can be eaten raw, like those lovely "Field Greens" types
Stuff to add
-Strong or salty cheese, such as blue, gorgonzola, feta, parmesan or romano. Again, all are better when fresh, meaning sold by the wedge instead of in a container as shredded or grated cheese.
-Any nuts or seeds are always good. Walnuts, almonds, and sunflower seeds are great.
-Extra veggies: carrots, grape tomatoes, celery, fennel, cucumber, onions, purple cabbage and bell peppers of any kind are awesome, as well as any bean in the world or any veggie imaginable.
-Extra fruits: sliced apple or pear, orange sections, and dried fruit like raisins, currants or apricots are the best by far.
Dressing
Making dressing looks and tastes like it takes more work than it does. The most basic dressings call for some kind of oil, an acidic component, salt, and pepper.
Oil in salad dressing is usually a flavorful oil like olive oil, and that is really the only one I use, regardless of recipie.
The acidic part could be vinegar of any type, as well as lemon juice. The acid decides the dressing's flavor for the most part, like in Balsamic dressing.
Salt and pepper are used according to taste. Pepper is usually used less sparingly than salt.
Jazz up your dressing:
-Use balsamic vinegar
-Use lemon juice instead of or in addition to vinegar
-Add a few squirts or prepared mustard... it will seriously taste like the store bought dressings you know and love. Only better, since you made it.
Please note that Zoe pronounces this salAHD-o-matic, as opposed to SAHlad-o-matic. -Deb
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