A simple “green salad” or “garden salad” is the most common to be consumed. It is composed of leafy vegetables such as lettuce varieties, spinach, and arugula cut into bite sized pieces. Due to their low caloric intake, salads are a common diet food. Other vegetables can be added to your “tossed salad” which includes; cucumbers, peppers, tomatoes, mushrooms, onions, carrots, nuts, and so many others too numerous to mention. That is what is so wonderful about a salad; you can make it your own by adding whatever you would like to your salad. There is no right or wrong, no special recipe, and you can use what is in season.
Sauces for salads are often called “dressings.” In our Western culture, there are three basic types of salad dressing; the first is called the Vinaigrette, which is an emulsion of salad oil mixed with vinegar, spices and herbs, plus salt and pepper. The second one is Creamy Dressings; usually a mayonnaise based, but may contain yogurt, sour cream, or buttermilk. The last is the Cooked Dressings, which resemble creamy, but are usually thickened by adding egg yolks with a gentle heating. In North America, mayonnaise based Ranch dressing is most popular, with vinaigrette's and Caesar-style follows close behind. Some other popular dressings are Italian, Blue Cheese, Russian, French, and Honey Dijon Mustard.
In my Italian family, there was never a dinner without a huge bowl of salad. My family would always say, that there was, “always room for salad.” Served along side our entrée or at the end of our meal, was mostly a green tossed salad with all the trimmings. An Italian vinaigrette dressing which consisted of the finest olive oil, Balsamic vinegar, and spices which were drizzled on top of the salad. It was so tangy and sweet at the same time. Preparing any kind of salad is easy especially now you can purchase pre-washed salad greens at the supermarket or by supporting your local farmer’s market. So, no matter what type of salad you make for lunch, brunch or dinner, remember enjoy, and make family memories together.
|The Fennel Bulb|
“Mixed Greens & Mango Salad”
3 cups hearts of romaine
2 cups mixed baby greens
1/2 cup slivered fennel bulb
1/2 cup slivered purple cabbage
mango chunks (I used frozen as that is what I had on hand)
handful sunflower seeds
1/2 cup mango
Apple Cider Vinegar
1/2 medium shallot
1/4 Cup sunflower seeds
salt and pepper to taste
Wash and cut all ingredients. Then arrange in a bowl with the avocado and mango chunks on top. Blend all the dressing ingredients together in blender or (a Vita Mix) and pour on top of salad. Enjoy!
“Kale and Lemon Salad”
3 cups Hearts of Romaine
2 cups mixed baby greens
2 cups Kale (I chop mine well)
1 package of Grape Tomatoes
2 cups Red Cabbage
1/2 of a ripe avocado
1/2 cup sunflower seeds (ground alone in the blender)
One peeled lemon (seeds out)
1/4 cup water (add more to loosen things up) Small handful fresh parsley (pulse on low a few times to shred the parsley)
Wash and cut all ingredients. Then arrange in a bowl. Blend all the dressing ingredients together in blender or (a Vita Mix) and pour on top of salad or put in a bowl and add the dressing a little at a time. Enjoy!
Till Next Time……
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