Celebrating National Salad Month the right way!
-Not all salads have to have a lettuce or leafy green base!
-Check out your local farmers market – usually produce there is fresher (which means tastier!) than what you can get in the supermarket!
-Mix up the lettuce variety. Iceberg is what we’re most familiar with in the United States. Try spinach for a change of pace. Romaine makes excellent lettuce wraps. Butterhead comes in loose, crisp, rosettes.
-Prepare salads for the work week. Fill the bottom of a Mason jar the salad dressing. Add the more solid fruits or veggies to next layer followed by any proteins and cheeses. Next, add the leafy greens. The items crunchy croutons, nuts or soft fruits and veggies should be added the day you eat the salad.
-Serve salad with every meal, even breakfast. Fruit salad is a bright way to start the morning. Or even go the savory way and slice some tomato and cucumber slices – drizzle with olive oil, salt and pepper – perfect alongside toast and eggs!
-Substitute salad for one meal a day.
-Salads can be grain based – try buckwheat, quinoa or farro!
-Try a different type a salad every week!