Salad: a bowl of health and happiness

Today’s salads are packed with flavor, not a plate of wilted lettuce, over ripe tomatoes and little else. Today’s salads are colorful, appetizing, packed with fresh fruits and vegetables. They are appropriate for all occasions. You can create a salad for a family dinner, light lunch, or dinner. Salad can be your main dish. The creation of salads is unlimited. If you can dream it, you can create it.

Today’s salads can be prepared at any time of the year. They can be as simple or as complex as you want. Salads can be the main dish by adding meat, seafood, or poultry along with greens, vegetables, nuts, fruits, and cheese. Salads will fit very easily into your meal plans. As you get into the habit of adding salads to your menu planning, you will find that you are looking for the ingredients for the next type of salad you want to put on your table.

In this day and age we are encouraged to eat more fruits and vegetables in our diets. There is no better way to add them to your diet than a fresh salad at mealtime.

Salads: keep them fresh

Salads are only as good as the ingredients you use. When buying your ingredients, it is important to make sure they are fresh. Just as when a dish is served it is important that the view is attractive, let your eyes do the shopping.

Salad recipes:

Greek Salad (4 servings)

Ingredients:

7 ounces Greek feta cheese

2 heads of romaine lettuce, grated

4 tomatoes, quartered

1 cucumber, sliced

24 Kalamata olives, pitted

2 tablespoons chopped fresh herbs (such as Greek oregano, flat-leaf parsley, or basil)

Bandage:

6 tablespoons olive oil

2 tablespoons lemon juice

1 clove garlic

3 tablespoons red wine vinegar

1/2 teaspoon of sugar

Salt and pepper to taste

Addresses:

1. Make the dressing first and reserve.

2. Prepare all salad ingredients and divide evenly into 4 bowls.

3. Drizzle with dressing and serve. (Do not add the dressing until ready to serve)

Dinner Salad (4 servings)

3 ounces cucumber, sliced ​​or diced

8 chives, chopped

2 tomatoes, seeded

1 yellow or red bell pepper, seeded and cut into strips

2-3 radishes, thinly sliced

3 ounces spring mix

1 tablespoon fresh mint, minced

Bandage:

1/4 cup fresh or frozen berries

1 tablespoon of balsamic vinegar

1 tablespoon of olive oil

1 tablespoon of water

1 teaspoon Dijon mustard

1 clove garlic, crushed

Salt and pepper to taste

Addresses:

1. Add all dressing ingredients to blender and puree. Set aside

2. Make salad ingredients and divide evenly into four bowls.

3. Drizzle with dressing and serve. (Do not add the dressing until ready to serve)

Shrimp, Salmon and Tomato Salad (4 servings)

6 ounces grape tomatoes

12 romaine lettuce leaves

4 ounces smoked salmon

8 ounces cooked and peeled shrimp

Bandage:

1 tablespoon Dijon mustard

2 teaspoons of sugar

1 tablespoon of red wine vinegar

2 tablespoons olive oil

1 teaspoon fresh dill, minced

Addresses:

1. Mix all the ingredients for the dressing in a bowl, set aside.

2. Cut the tomatoes in half. Take the lettuce leaves and place them around the bowl.

3. Cut the smoked salmon into strips. Add tomatoes, salmon, and shrimp to the bowls.

4. Drizzle with dressing and serve. (Do not add the dressing until ready to serve)