I don't know about you, but I grew up with the notion that salad was something that sat alongside your dinner plate, and you ate it so you'd be allowed to have dessert. If you are sometimes at a loss for making a salad the main part of a meal, here are 3 quick & easy ways to make a basic, leafy green salad into the main course!
Breakfast: Top a generous portion of salad with one or two over-easy eggs. When you cut the eggs, the yolk will make for a creamy, oozy dressing. Some fresh shredded cheese adds a nice salty flavor, and a bit of dairy. If desired, serve with a side of yogurt or toast.
Lunch: I usually opt for adding a can of tuna (dry), some avocado, and balsamic vinaigrette, to my salad at lunch, but get creative! A lunch-time salad is a great way to use up some leftovers; try topping your salad with last night's chicken or fish, grilled veggies, salsa or guacamole...the possibilities are endless!
Dinner: The best way to make your salad the meal at dinner, is to put your meal on a salad! Take an American staple: Steak & Potatoes, slice the steak 1/4 thick, and make pan fried potatoes with onions & garlic. Add your fresh hot dishes to a big salad, and try out this horseradish dressing from Yankee Magazine.
Happy Fourth of July & happy eating!
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