Making An Entree Salad
NUTRITIONIST ADVICE -
Anyone can put together a salad, but if your looking for greens to be the main event at your next meal then this article is for you. Salads can be a little lack luster when you’re simply taking some greens out of a bag and pouring on dressing. Here is an easy formula for constructing the perfect salad.
Every good salad needs: greens, dressing, protein, an added crunch and at least one bonus item.
Greens: when you think salad you immediately envision lettuce. However, your base of greens can be a variety of veggies. Shaved asparagus, cabbage, chopped kohlrabi or a roasted squash or brussel sprout. Your vegetable base can be grilled, pickled, raw or roasted.
Dressing: this is an important part of any salad. Dressings come in two main categories-vinaigrettes or creamy dressings. It’s important to remember that you don’t want to weigh down a soft leafy green, like spring mix, with a heavy creamy dressing. This will drown out flavors and make your greens feel mushy. Light leafy green mixes pair well with vinaigrettes while bold more bitter flavors from cabbage and kale and can stand up to a creamy base. Less is more when it comes to salad dressing.
Protein: a little protein can add stability and satisfaction to your salad. Anything goes here, just keep your protein flavors in line with your vegetables.
Crunch: this is the secret key ingredient. Roasted nuts, a classic crouton, savory granola, flax seeds and hemp seeds make great crunchy toppers.
Bonus items: think seasonal. Fresh or dried fruit, herbs and ancient grains make perfect bonus items. Berries work great in the summer along with fresh basil, cilantro or mint. Winter can be a great time to add quinoa, rice, couscous or barley.
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