Salad Days of Summer

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Authored by Karen Schebaum

Salad Display TableI used to think that salads were boring. In fact, the only salads I really enjoyed were fancy/creative salads I bought at restaurants. Then a couple of years ago the penny dropped–I could easily make salads as varied and yummy as I was buying, it would just take some advance planning. Now I stock up on what I’ll need, vary salad ingredients, and switch back and forth between sweet and savory salads . It’s great way to enjoy working toward getting my “5 a day!”

Here is what I keep on hand…

 On the kitchen counter:

  • tomatoes (in season)
  • avocados (tip: refrigerate when ripe)

In the pantry:

  • canned mandarin oranges, peaches and pears (no syrup/no sugar added)
  • dried cranberries
  • can of chickpeas

In the freezer:

  • slivered almonds
  • chopped walnuts (or pecans)
  • sunflower seeds
  • shelled edamame

 In the fridge:

  • what ever fruit is in season and looks good
  • salad greens (tip: a local store carries a baby kale, baby chard, baby spinach combo)
  • bag of slivered carrots
  • apples
  • tub of crumbled reduced-fat feta
  • tub of crumbled reduced-fat blue cheese
  • bag of low-fat shredded cheddar
  • hard boiled eggs
  • various dressings

Here are a couple of good combos you may not have tried. Just remember to keep your salad “topper” amounts reasonable (ex. cheese, nuts):

  • shelled, cooked edamame, canned or fresh oranges, slivered carrots, slivered almonds, ginger-soy dressing (with or without salad greens)
  • chickpeas, grated low-fat cheddar, slivered carrots, salad greens, balsamic dressing
  • fresh strawberries, raspberries or blueberries, reduced fat feta or blue cheese, walnuts, salad greens, balsamic, raspberry or blueberry vinaigrette
  • dried cranberries, walnuts, reduced fat feta, salad greens, balsamic dressing.
  • canned or fresh pears, walnuts, reduced fat blue cheese, salad greens, balsamic dressing