I love salad. I mean, really love it. So, I eat it nearly everyday, and not just to show my kids how to eat healthy foods. (Well, maybe sometimes I do that, too.)
Here are three easy salads that are substantial enough to serve on their own, or as a side dish with your entree. I’m also going to confess here to the world that I use dressing from a bottle. (And yes, I heard you all gasp in horror!) Garlic Expressions, a light vinaigrette with garlic cloves floating in it, is my favorite, and I have a slew of converts who will testify that it’s good. You can find it at your local Kroger (over by the cherry tomatoes) and at Paul’s Fruit Market (in Louisville).
The Deconstructed Wedge
Since you are going to chop up your wedge eventually, let’s just do it in advance. In my version of this classic salad, I add a Harmon family secret: Worchestershire-soaked blue cheese.
- Head of iceberg lettuce, cut into narrow strips
- Grated carrots
- Red onion, shaved thin
- 4 hard-boiled eggs sliced
- 1 cup (or more if you desire) blue cheese
- Worchestershire sauce
- Balsamic vinegar
Before you start chopping, pour a few dashes of worchestershire sauce over the blue cheese in a separate bowl.
Let this marinate while you work. Chop lettuce, carrots, onion and egg and layer in a salad bowl. Top with blue cheese. Drizzle balsamic vinegar over top. Add Garlic Expressions salad dressing and toss.
Roasted Asparagus Salad
This is my favorite summer salad adapted from Hunting Creek Country Club. It does include the oven, but at least it’s not the stove in this heat!
- Bunch fresh asparagus, washed with ends cut off
- Mixed greens
- Cherry tomatoes, cut in half
- 1 cup feta cheese
- Garlic Expressions dressing
Pre-heat your oven to 400 degrees. Place asparagus on a baking sheet, toss with olive oil, salt and pepper and roast in the oven for 25 minutes.
While the asparagus is roasting, prepare your greens and chop tomatoes. Lay roasted asparagus criss-cross over salad greens. Top with feta and cherry tomatoes and drizzle with salad dressing.
Another great summer salad for fruit lovers. The kicker is the pita crisps used as croutons. Yummy.
- Romaine or green leaf lettuce
- 1 cup sliced strawberries
- 1/2 cup goat cheese
This is a no-brainer. Cut lettuce, strawberries and cucumbers. Place in bowl and top with goat cheese and crushed pita chips. Top with dressing and serve. Also delicious with chicken on the top.