“Mixed Greens & Mango Salad” & “Kale and Lemon Salad” For "National Salad Month"

As you participate in activities outside, with the warm weather, you will want to prepare quick and nutritious meal for your family. Well not to worry, because May is “National Salad Month.” Who knew that a whole month was allocated to celebrate the “salad?” What can be more simple and easy ,so you are not stuck in the kitchen cooking all day by a stove or oven? So, let’s make a tasty salad!

Salads can be served as an appetizer to stimulate your appetite, a side dish that will accompany your main course, or for your Entrée which would include your protein. (beef, pork, chicken, fish, and eggs) Desserts can also be called salads if you add gelatin and whipped cream for a delicious sweet treat or fruits for an Ambrosia salad. The salad can be made from many different ingredients, not just lettuce such as, vegetables, legumes, eggs, cheese, and pasta. They may be served either cold or hot, often raw vegetables are added and many sweet fruits. 

The word “salad” comes from the French “salade” which has the same meaning. The first appearance of the word “salad” was in the 14th century. Salt is also associated with salad because the vegetables were seasoned with a brine or a type of vinegar dressing. The “Salad Bar” term first appeared in American English in 1976. Many food historians say that the Romans ate mixed greens and dressing over two thousand years ago. In the United States the “salad” became very popular in the late 19th century. Throughout the second half of the 20th century salads have been sold in supermarkets, at restaurants, (salad bars) and even fast food chains that appeal to the health conscious customer.

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

 My recipe this week is two salads that my friend Dani created and is sharing them with us. With the ingredients and the dressings these salads are definably flavorful and so refreshing. The first one is called, “Mixed Greens & Mango Salad.” They look so colorful that I had to try it. The fennel bulb provides a lovely and slightly licorice crunch, the avocado gives it a smooth texture, plus the mango provides the necessary sweetness. The second one is called, “Kale and Lemon Salad.” This was one of the yummier ones and lemony too! Thank you Dani, just Delizioso! So enjoy your salad and be creative with your ingredients. Let your imagination soar!

                                          “Mixed Greens & Mango Salad”

Ingredients:
3 cups hearts of romaine
2 cups mixed baby greens
1/2 cup slivered fennel bulb
1/2 cup slivered purple cabbage
1/2 avocado
mango chunks (I used frozen as that is what I had on hand)
handful sunflower seeds

Dressing:
1/2 cup mango
Apple Cider Vinegar
1/2 medium shallot
1/4 Cup sunflower seeds
salt and pepper to taste

Directions:
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”

Ingredients:
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

Dressing:
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)

Directions:
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……

Copyright © 2015 “Family Plus Food Equals Love” All Rights Reserved.