I find that we don’t eat very much salad in the winter, but as soon as spring and summer hits, we have one with almost every meal, and many times it is our meal. I like to change things up a bit since we eat them so often so I’ve compiled some of my favorite salad combinations that of course have already been changed from their original I’m sure, and will continue to change as you add and take away what you do or don’t like.
4 cups of spring mix greens
1 cup chopped chicken
1 cup cherry tomatoes
1 avocado, sliced
2 eggs, sliced
3 bacon slices, cooked and crumbled
1/2 cup blue cheese
Fill a large bowl with greens. Arrange the rest of the ingredients on top in rows. Serve with your favorite salad dressing. (suggestions: blue cheese or balsamic vinaigrette). Serves 4.
1 lb taco meat cooked and seasoned
4 cups of chopped lettuce
1 cup chopped tomatoes
1 cup shredded cheddar
1 cup crushed tortilla strips
1/2 cup canned corn (heated)
1/2 cup black beans (heated)
Dressing: mix 1/2 cup salsa and 1/2 cup sour cream
Make salads on individual plates. Start with lettuce, top with meat, chips, then the rest of the ingredients. Serves 4.
4 cups mixed greens, chopped small
1/2 cup cooked macaroni noodles
2 eggs, chopped
1/4 cup sweet peppers, chopped
1/2 cup tomatoes, chopped
1/2 cup cucumbers, chopped
1 cup shredded cheddar cheese
1 cup chicken, cooked and chopped
4 slices of bacon, cooked and crumbled
1 cup Italian dressing (more or less depending on how heavy you prefer)
Combine all ingredients in a large bowl and stir until coated. Serves 4.
(This is my husband’s favorite, mostly because everything is already cut up into small pieces.)
Chicken Ceasar Salad
One head of romaine lettuce, chopped
1 cup Croutons
1/2 cup Shredded Parmesan Cheese (in addition to dressing)
Homemade Ceasar Dressing (recipe from my sister-in-law below)
Mix all together in large bowl and toss until covered with dressing.
Ceasar Dressing recipe:
3 Tbl Olive Oil
3 Tbl. Mayo
2 crushed garlic cloves
1 Tbl. Worcestershire Sauce
1 1/2 tsp. Dijon mustard
Juice from 1/2 lemon
1/4 cup parmesan cheese
Dash of black pepper
Whisk all ingredients in a bowl until blended well. Can be made ahead and stored in the refrigerator for a few days. Serves 4.